[Emission Characteristics of Gas-and Particle-Phase Polycyclic Aromatic Hydrocarbons from Cooking].

Polycyclic aromatic hydrocarbons (PAHs) play a key role in the formation of secondary organic areole and ozone. This study sampled three commercial Chinese restaurants and a food plant in Shenzhen to analyze the emission characteristics of PAHs, especially the alkyl PAHs in both gas and particle phases. The results showed that the ρ(total PAHs)in the particle and gas phase were (1381.6±140.5) ng·m-3, (1030.2±116.4) ng·m-3, (908.3±111.9) ng·m-3, and (838.0±93.5) ng·m-3 in the food plant, Sichuan, Cantonese, and Zhejiang restaurants, respectively. More than 60% of the PAHs were distributed in the gas phase, especially the lower molecular weight PAHs (lower than Chrysene). The gas phase proportion of naphthalene was the highest, with over 75% of it distributed in the gas phase. However, the PAHs with a higher molecular weight than that of benzo(b)fluorescence were mainly distributed in the particle phase. The total concentration of alkyl PAHs emitted from cooking was much lower than that of the corresponding parent PAHs, and the distribution characteristics of alkyl PAHs were quite different from those of other emission sources. The linear fitting of lgKp and lgPL showed that the slopes of the three commercial restaurants ranged from -0.25 to -0.28, whereas for the food plant, the value was -0.18, which indicates that the gas-particle partitioning of PAHs were not in equilibrium.

[Review of Screening and Applications of Organic Tracers in Fine Particulate Matter].

Specific organic compounds within atmospheric particulate matter are indicators of specific pollution sources and, as such, can be used to differentiate inputs from various air pollution emissions sources in urban areas. Therefore, many studies have been conducted to detect organic particulate matter and screen the associated organic tracers that provide provenance information. This review provides a brief summary of the emission characteristics of biomass burning, cooking, fossil fuel combustion, and traffic. The particular marker compounds that carry provenance information for these four emission sources are discussed and diagnostic ratios are calculated to discuss the use of organic tracers in source apportionment. The shortcomings and new directions of using source tracer screening are also discussed.

[Emission Characteristics of Particulate Organic Matter from Cooking].

Cooking is an important source of atmospheric particulate organic matter (POM). In this study, four Chinese restaurants in Shenzhen (west style, dim-sim restaurant, worker's canteen, and Korean cuisine) were sampled to examine the chemical composition of POM and research molecular tracers. The result showed that more than 60% of the PM2.5 mass was due to organic compounds. For the quantified organic compounds, the results indicated that fatty acids, dicarboxylic acids, and n-alkanes were the major organic compounds emitted from all cooking styles, PAHs, sterols, and monosaccharide anhydrides were found at relatively low levels. The composition of POM was strongly influenced by cooking style. The cooking styles of the west and Korean restaurant emitted the most abundant fatty acids, n-alkanes, and PAHs, but the least sterols and monosaccharide anhydrides, whereas the dim-sim restaurant and worker's canteen displayed the opposite results. The values of Fla/(Fla+Pyr) and LG/(Gal+Man) provided candidate tracers for cooking because they were less influenced by the cooking styles and were significantly different from other pollutant sources. Furthermore, cooking contributed significant amounts of fatty acids and dicarboxylic acids to atmospheric PM in Shenzhen.