Investigating aldehyde and ketone compounds produced from indoor cooking emissions and assessing their health risk to human beings

作     者：Wei Zhang Zhe Bai Longbo Shi Jung Hyun Son Ling Li Lina Wang Jianmin Chen Wei Zhang;Zhe Bai;Longbo Shi;Jung Hyun Son;Ling Li;Lina Wang;Jianmin Chen

作者机构：Shanghai Key Laboratory of Atmospheric Particle Pollution and Prevention(LAP3)Department of Environmental Science and EngineeringFudan UniversityShanghai 200433China 

出 版 物：《Journal of Environmental Sciences》 (环境科学学报（英文版）)

年 卷 期：2023年第127卷第5期

页      面：389-398页

核心收录：

学科分类：07[理学] 08[工学] 070602[理学-大气物理学与大气环境] 0832[工学-食品科学与工程（可授工学、农学学位）] 0830[工学-环境科学与工程（可授工学、理学、农学学位）] 1004[医学-公共卫生与预防医学(可授医学、理学学位)] 1002[医学-临床医学] 1001[医学-基础医学(可授医学、理学学位)] 0837[工学-安全科学与工程] 0706[理学-大气科学] 081404[工学-供热、供燃气、通风及空调工程] 0901[农学-作物学] 0703[理学-化学] 100402[医学-劳动卫生与环境卫生学] 0814[工学-土木工程] 10[医学] 

基　　金：supported by the National Natural Science Foundation of China(No.22076025) Talent Introduction Project of Fudan University(No.JIH1829013) the National Natural Science Foundation of China(No.32101191). 

主　　题：Aldehyde and ketone Indoor cooking Emission factor Health risk 

摘      要：Aldehyde and ketone compounds are ubiquitous in the air and prone to adverse effects on human health.Cooking emission is one of the major indoor sources.Aiming to evaluate health risks associated with inhalation exposure to aldehyde and ketone compounds,13 carbonyl compounds(CCs)released from heating 5 edible oils,3 seasonings,and 2 dishes were investigated in a kitchen laboratory.For the scenarios of heating five types of oil,aldehydes accounted for 61.1%-78.0%of the total emission,mainly acetaldehyde,acrolein and hexanal.Comparatively,heating oil with added seasonings released greater concentrations of aldehyde and ketone compounds.The concentration enhancement of larger molecular aldehydes was significantly greater.The emission factors of aldehyde and ketone compounds for cooking the dish of chili friedmeatweremuch greater compared to that of tomato fried eggs.Therefore,food materials also had a great impact on the aldehyde and ketone emissions.Acetone and acetaldehyde were the most abundant CCs in the kitchen.Acrolein concentrations ranged from 235.18 to 498.71μg/m^(3),which was about 100 times greater compared to the guidelines provided by Office of Environmental Health Hazard Assessment(OEHHA).The acetaldehyde inhalation for adultswas 856.83-1515.55μg and 56.23-192.79μg from exposure to chili fried meat and tomato fried eggs,respectively.This exceeds the reference value of 90μg/day provided by OEHHA.The findings of this study provided scientific evidences for the roles of cooking emissions on indoor air quality and human health.