Chemical characteristic of PM 2.5 emission and inhalational carcinogenic risk of domestic Chinese cooking
作者: Nan ZhangBin HanFei HeJia XuRuojie ZhaoYujuan ZhangZhipeng Bai
作者单位: 1State Key Laboratory of Environmental Criteria and Risk Assessment, Chinese Research Academy of Environmental Sciences, Beijing 100012, China
2Hubei Meteorological Service Center, Wuhan 430205, China
3Department of Environmental and Occupational Health Sciences, University of Washington, Seattle, WA 98105, USA
4The Second Hospital of Tianjin Medical University, Tianjin 300211, China
刊名: Environmental Pollution, 2017, Vol.227 , pp.24-30
来源数据库: Elsevier Journal
DOI: 10.1016/j.envpol.2017.04.033
关键词: Indoor pollutionPM 2.5CookingSource profileCarcinogenic risk
英文摘要: Abstract(#br)To illustrate chemical characteristic of PM 2.5 emission and assess inhalational carcinogenic risk of domestic Chinese cooking, 5 sets of duplicate cooking samples were collected, using the most used 5 types of oil. The mass abundance of 14 elements, 5 water-soluble ions, organic carbon (OC), elemental carbon (EC) and 11 polycyclic aromatic hydrocarbons (PAHs) were calculated; the signature and diagnostic ratio of cooking in the domestic kitchen were analyzed; and carcinogenic risks of heavy metals and PAHs via inhalation were assessed in two scenarios. The analysis showed that OC was the primary composition in the chemical profile; Na was the most abundant element that might be due to the usage of salt; Cr and Pb, NO 3 − and SO 4 2- , Phe, FL and Pyr were the main heavy...
全文获取路径: Elsevier  (合作)
影响因子:3.73 (2012)

  • cooking 炊事
  • domestic 国产的
  • characteristic 特有的
  • carcinogenic 致癌的
  • emission 发射
  • Chinese 汉语