火锅店空气质量及VOC污染调查 ——以重庆主城为例

Dan SONG,Qi ZHAO,Yanhuan HUANG, Na AN, Yulong ZHANG, Chao YANG, Yunpeng ZHANG

Environmental Impact Assessment（2019）

Cited 1|Views13

No score

Abstract

在重庆主城区选取3家典型燃气麻辣火锅店进行午高峰和晚高峰空气污染物测试和采样,用Tenax吸附管进行VOC吸附采样,并用气相色谱-质谱联用法对吸收管样品进行定性定量分析.现场污染测试显示,在午高峰晚高峰时段,火锅店空气CO、甲醛和VOC浓度都有不同程度超标.经对比分析,火锅蒸汽含有68种挥发性组分,包括醇类、烯类、酯类、醛类、酸类、醚类和含氮含硫及杂环类化合物7种,其中醇类占比最多,烯类次之;火锅店室内空气占比最多的却是烯类,醇类次之.醇类和烯类之和占VOC总量的86.39％～94.16％.

AI Read Science

Must-Reading Tree

Example

Generate MRT to find the research sequence of this paper

Chat Paper

Summary is being generated by the instructions you defined