Your browser doesn't support javascript.
loading
Chemical characterization and influencing factors of gaseous and particulate components in cooking oil fume (COF) from traditional Chinese dishes: Insights from high-resolution mass spectrometry.
Jia, Boyue; Liu, Bailiang; Liu, Zhi; Shi, Longbo; Son, Jung Hyun; Morawska, Lidia; Tan, Wen; Zhu, Liang; Wang, Lina; Chen, Jianmin.
Afiliación
  • Jia B; Shanghai Key Laboratory of Atmospheric Particle Pollution and Prevention (LAP(3)), Department of Environmental Science and Engineering, Fudan University, Shanghai, 200433, China.
  • Liu B; Shanghai Key Laboratory of Atmospheric Particle Pollution and Prevention (LAP(3)), Department of Environmental Science and Engineering, Fudan University, Shanghai, 200433, China.
  • Liu Z; Foshan Shunde District Midea Washing Appliance Manufacturing Co., Ltd., Foshan, 528311, China.
  • Shi L; Shanghai Key Laboratory of Atmospheric Particle Pollution and Prevention (LAP(3)), Department of Environmental Science and Engineering, Fudan University, Shanghai, 200433, China.
  • Son JH; Shanghai Key Laboratory of Atmospheric Particle Pollution and Prevention (LAP(3)), Department of Environmental Science and Engineering, Fudan University, Shanghai, 200433, China.
  • Morawska L; International Laboratory for Air Quality and Health (ILAQH), School of Earth of Atmospheric Sciences, Queensland University of Technology, Brisbane, Queensland, 4001, Australia.
  • Tan W; TOFWERK China, Nanjing, 210118, China.
  • Zhu L; TOFWERK China, Nanjing, 210118, China.
  • Wang L; Shanghai Key Laboratory of Atmospheric Particle Pollution and Prevention (LAP(3)), Department of Environmental Science and Engineering, Fudan University, Shanghai, 200433, China; Institute of Eco-Chongming (IEC), Shanghai, 202162, China. Electronic address: wanglina@fudan.edu.cn.
  • Chen J; Shanghai Key Laboratory of Atmospheric Particle Pollution and Prevention (LAP(3)), Department of Environmental Science and Engineering, Fudan University, Shanghai, 200433, China; Institute of Eco-Chongming (IEC), Shanghai, 202162, China.
Environ Pollut ; 360: 124666, 2024 Nov 01.
Article en En | MEDLINE | ID: mdl-39098640
ABSTRACT
Cooking oil fumes (COF) are known to emit a wide range of organic compounds with significant impacts on human health and urban air quality. This study used HPLC-QToF-MS and Vocus PTR-TOF to explore the chemical constituents and influencing factors of the COF generated from eight typical Chinese dishes representing different areas in a laboratory kitchen. The results revealed that both CHO and CHON compounds exhibited strong reducibility and saturability, with CHO compounds being the dominant and CHON compounds showing greater diversity. 24 among 168 CHO compounds were identical with those generated from heating soybean oil, representing 72.4%-92.3% in abundance and 22.2%-29.2% in quantity. That was 5 among 113 CHON compounds, accounting for 7.8%-10% in abundance and 4.7%-6.7% in quantity. These findings suggest that the major CHO compounds from heating soybean oil continued to dominate the abundances in dishes. The diversity of CHO compounds and the presence of CHON compounds were influenced by the food ingredients. The VOC analysis indicated that oxygen-containing organics were the major components. 6 identical VOC species between cooking dishes and heating soybean oil were identified, comprising 36.02%-67.84% of the total VOCs mass. Notably, poor ventilation could result in even higher COF concentrations in the connected room compared to the kitchen itself.
Asunto(s)
Palabras clave
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Aceite de Soja / Culinaria País/Región como asunto: Asia Idioma: En Revista: Environ Pollut Asunto de la revista: SAUDE AMBIENTAL Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Aceite de Soja / Culinaria País/Región como asunto: Asia Idioma: En Revista: Environ Pollut Asunto de la revista: SAUDE AMBIENTAL Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido