中文关键词挥发性有机物醋厂酒厂恶臭污染健康风险评价 英文关键词volatile organic compounds (VOCs)vinegar factorydistilleryodor pollutionhealth risk assessment

作者	单位	E-mail
高占啟	江苏省环境监测中心, 国家环境保护地表水环境有机污染物监测分析重点实验室, 南京 210036	gaozhanqi2005@163.com
胡冠九	江苏省环境监测中心, 国家环境保护地表水环境有机污染物监测分析重点实验室, 南京 210036	hgj@jshb.gov.cn
王荟	江苏省环境监测中心, 国家环境保护地表水环境有机污染物监测分析重点实验室, 南京 210036
朱冰清	江苏省环境监测中心, 国家环境保护地表水环境有机污染物监测分析重点实验室, 南京 210036
陈素兰	江苏省环境监测中心, 国家环境保护地表水环境有机污染物监测分析重点实验室, 南京 210036

中文摘要 为探明酿造企业厂界无组织排放VOCs的浓度特征、恶臭污染及健康风险，采用便携式气相色谱-质谱仪对典型酿造企业醋厂和酒厂厂界无组织排放VOCs进行监测，分析研究其VOCs的浓度水平和组成特征，采用阈稀释倍数和感官测定法对VOCs进行恶臭分析，并进行了健康风险评价.结果表明，醋厂和酒厂厂界无组织排放VOCs的总浓度分别为0.968 mg·m^-3和0.293 mg·m^-3.醋厂排放的VOCs中乙酸乙酯和乙酸含量较高，分别占总VOCs的76.3%和13.5%.酒厂排放的VOCs中以乙醇和己酸乙酯为主，分别占总VOCs的56.3%和30.4%.含氧VOCs是酿造企业污染源排放的主要组分.两厂总恶臭指数均大于1，表明其无组织VOCs排放对大气环境存在恶臭污染，且其臭气浓度均超过恶臭污染物厂界标准限值.醋厂和酒厂VOCs致癌风险指数分别为2.45×10^-6和5.25×10^-6，超过了EPA致癌风险值（1.0×10^-6），但未超过OSHA致癌风险值（1.0×10^-3）及ICRP最大可接受的风险值（5.0×10^-5）. 英文摘要 Food processing plants are an important industrial source of volatile organic compounds (VOCs). Research on the unorganized emissions of VOCs to the surrounding environment from food processing plants is still quite scarce. The purpose of this study was to investigate the concentration characteristics, odor pollution, and health risk of the VOCs fugitively emitted from the brewing industry. The concentration characteristics of VOCs fugitively emitted from a typical vinegar factory and a typical distillery were detected via portable gas chromatography-mass spectrometry. The thresholds of the diluted multiple and sensory methods were also used for analyzing the VOCs. In addition, the assessment of health risk was conducted according to the US EPA evaluation model. The results show that the concentrations of the total VOCs emitted from the vinegar factory and the distillery were 0.968 mg·m^-3 and 0.293 mg·m^-3, respectively. Ethyl acetate and acetic acid were the main VOCs in the atmosphere of the vinegar plant, accounting for 76.3% and 13.5% of the total VOCs, respectively. The VOCs of the distillery were mainly characterized by ethanol and ethyl acetate, which accounted for 56.3% and 30.4% of the total VOCs, respectively. Oxygen-containing VOCs were the most important component of the studied brewing industry source. The total odor indices of the VOCs emitted from the vinegar factory and the distillery were both higher than 1, which indicates that their unorganized emission of VOCs have odor pollution to the atmosphere. The odor concentrations of the vinegar factory and the distillery were also higher than the standard limit of malodorous pollutants. The results of the health risk assessment show that the carcinogenic risk indices of VOCs were 2.45×10^-6 and 5.25×10^-6, respectively, which exceeded the suggested risk value by the EPA but were lower than the OSHA and ICRP values.

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