Chemical compositions of fine particulate organic matter emitted from Chinese cooking.
Food cooking can be a significant source of atmospheric particulate organic matter. In this study, the chemical composition of particulate organic matter (POM) in PM2.5 emitted from four different Chinese cooking styles were examined by gas chromotography-mass spectrometry (GC-MS). The identified species are consistent in the emissions from different Chinese cooking styles and the quantified compounds account for 5-10% of total POM in PM2.5. The dominant homologue is fatty acids, constituting 73-85% of the quantified compounds. The pattern of n-alkanes and the presence of beta-sitosterol and levoglucosan indicate that vegetables are consumed during Chinese cooking operations. Furthermore, the emissions of different compounds are impacted significantly by the cooking ingredients. The candidates of organic tracers used to describe and distinguish emissions from Chinese cooking in Guangzhou are tetradecanoic acid, hexadecanoic acid, octadecanoic acid, oleic acid, levoglucosan, mannosan, galactosan, nonanal, and lactones. During the sampling period, the relative contribution of Chinese cooking to the mass concentration of atmospheric hexadecanoic acid should be less than 1.3% in Guangzhou.
Zhao
Yunliang
Y
State Key Joint Laboratory of Environmental Simulation and Pollution Control, College of Environmental Sciences, Peking University, Beijing, 100871, PR China.
Hu
Min
M
Slanina
Sjaak
S
Zhang
Yuanhang
Y
D016902:Air Pollution, Indoor / Q000032:analysis*; D000473:Alkanes / Q000032:analysis; D002681:China; D003296:Cooking / Q000379:methods*; D003998:Dicarboxylic Acids / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis; D005504:Food Analysis; D008401:Gas Chromatography-Mass Spectrometry; D005947:Glucose / Q000031:analogs & derivatives / Q000032:analysis; D019308:Palmitic Acid / Q000032:analysis; D010316:Particle Size; D052638:Particulate Matter / Q000032:analysis*; D011084:Polycyclic Aromatic Hydrocarbons / Q000032:analysis; D012147:Restaurants; D012855:Sitosterols / Q000032:analysis
D000473:Alkanes; D003998:Dicarboxylic Acids; D005227:Fatty Acids; D052638:Particulate Matter; D011084:Polycyclic Aromatic Hydrocarbons; D012855:Sitosterols; D019308:Palmitic Acid; C014989:1,6-anhydro-beta-glucopyranose; C025473:gamma-sitosterol; D005947:Glucose