中文关键词餐饮油烟颗粒物非甲烷总烃(NMHC)排放特征 英文关键词cateringcooking fumeparticulatesnon-methane hydrocarbons(NMHC)emission characteristics

作者	单位	E-mail
何万清	北京市环境保护科学研究院, 国家城市环境污染控制工程技术研究中心, 北京市城市大气挥发性有机物污染防治技术与应用重点实验室, 北京 100037	wanqing888@126.com
王天意	北京市环境保护科学研究院, 国家城市环境污染控制工程技术研究中心, 北京市城市大气挥发性有机物污染防治技术与应用重点实验室, 北京 100037
邵霞	北京市环境保护科学研究院, 国家城市环境污染控制工程技术研究中心, 北京市城市大气挥发性有机物污染防治技术与应用重点实验室, 北京 100037
聂磊	北京市环境保护科学研究院, 国家城市环境污染控制工程技术研究中心, 北京市城市大气挥发性有机物污染防治技术与应用重点实验室, 北京 100037
石爱军	北京市环境保护科学研究院, 国家城市环境污染控制工程技术研究中心, 北京市城市大气挥发性有机物污染防治技术与应用重点实验室, 北京 100037	shiaijun@cee.cn

中文摘要 为了解北京市餐饮业的大气污染排放浓度和总体排放水平，为有针对性地制定北京市餐饮污染控制对策提供依据，本研究选取了北京市典型的餐饮企业，结合现场实测和测试期间餐饮企业灶头使用情况，分析不同类型餐饮企业油烟、颗粒物和非甲烷总烃（NMHC）的排放浓度和各污染物指标之间的关系，估算了北京市餐饮业大气污染物的排放量.结果表明，典型餐饮企业油烟、颗粒物和NMHC的平均排放浓度分别为（2.91±5.52）、（9.25±10.02）和（12.72±11.38）mg·m^-3，均超过了北京市地方排放标准.其中烤鸭和烧烤的颗粒物和NMHC排放较高，容易超标，是餐饮业治理的重点.烤鸭的颗粒物与油烟的比值范围为6.21~43.08；烧烤的颗粒物与油烟的比值范围为5.03~19.07；炒菜类餐饮企业颗粒物与油烟的比值范围为0.75~7.55；炭火烧烤和果木烤鸭颗粒物的排放浓度远大于油烟的排放浓度.Pearson相关系数分析表明，餐饮企业颗粒物与油烟的排放浓度为强相关，颗粒物和NMHC的排放浓度为弱相关.粗略估算获得2014年北京市餐饮源油烟、颗粒物和NMHC的排放量分别为2492、6127和9436 t. 英文摘要 To understand the atmospheric pollution emission concentration and overall emission level of the Beijing catering industry, and thus provide a basis for the targeted formulation of pollution control measures for the catering industry, this study selected typical catering enterprises in Beijing to research. Combined with the use of stoves during the on-site measurement and testing period, the emission concentrations of cooking fumes, particulates, and non-methane hydrocarbons (NMHC), and the relationship between them in different types of catering enterprises, were analyzed, and the emission of atmospheric pollutants in the Beijing catering industry was estimated. The results showed that the average concentrations of cooking fumes, particulates, and NMHC of typical catering enterprises were (2.91±5.52), (9.25±10.02), and (12.72±11.38) mg·m^-3, respectively. These all exceed the Beijing local emission standards. Of the typical catering enterprises, roast duck and barbecue had higher particulate matter and NMHC emissions, which easily exceeded the emission standard. Roast duck and barbecue are therefore the governance focus of the catering industry. The ratio of particulates to cooking fumes in roast duck, barbecue, and cooking catering enterprises ranged from 6.21 to 43.08, 5.03 to 19.07, and 0.75 to 7.55, respectively. The emission concentrations of particles are much larger than those of cooking fumes from charcoal grill and fruit-roasted duck. Pearson correlation coefficient analysis showed that the concentrations of particulates and cooking fumes in catering enterprises were strongly correlated, and the concentrations of particulates and NMHC were weakly correlated. The study estimates roughly that the emissions of cooking fumes, particulates, and NMHC were 2492, 6127, and 9436 tons, respectively, from the catering industry in Beijing in 2014.

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