Emission characteristics of VOCs from catering sources in Chengdu
In order to study the emission characteristics of VOCs from catering sources and establish source profiles of 114 VOC species in Chengdu,we selected 11 different catering objects to sample and analysis VOC components and achieved to explore the feature of VOC emission from catering.The results from this work showed that the proportions of alkanes,olefins,aromatic hydrocarbons,halogenated hydrocarbons,OVOCs and others in VOC species from catering sources were 23.12％—30.29％,8.61％—25.78％,0.16％—5.86％,0.86％—13.82％,28.02％-63.77％and 2.02％—8.26％,respectively.OVOCs,alkanes and alkenes were the dominated categories and accounted for more than 75％of totally VOC emissions.The top 10 VOC species from catering sources were acrolein(11.12％),ethane(9.87％),acetaldehyde(9.51％),acetone(9.34％),ethylene(7.86％),n-pentane(5.74％),acetylene(5.01％),butadiene(4.64％),cis-1,3-dichloro-l-propene(3.40％),and ethyl acetate(3.04％).They were the typical organic compounds from catering sources.The full-component characteristics of VOCs from catering sources showed that the representative substances of OVOCs,olefins and alkanes were trans-anisole and linalool,long-leaf alkene and limonene,n-pentadecane and n-heptane,respectively.These results provided important information and references for characteristic investigation of catering sources.The FAC method was applied to estimate the potential amount of secondary organic aerosol(SOA)depending on VOC data from catering sources,the total SOA formation potential value was 1220.7 μg·m-3.Furthermore,aromatic hydrocarbons contributed 93.1％to this value and alkanes accounted for only 6.9％.
catering sourcessource profilevolatile organic compounds(VOCs)Chengdu City
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万方数据
