【摘要】 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%。更多还原

【Abstract】 Three typical gas-fired hot pot restaurants were selected in the main urban area of chongqing to test and sample the air pollutants at noon peak and evening peak. VOC adsorption samples were collected by Tenax adsorption tube, and the absorption tube samples were qualitatively and quantitatively analyzed by gas chromatography-mass spectrometry. On-site pollution tests showed that during the peak hours of the afternoon and the peak hours of the evening, the concentrations of CO, formaldehyde and VOC in the air of hotpot restaurants exceeded the limits to varying degrees. Through comparative analysis, the steam of hot pot contains 68 volatile components, including alcohol, ene, ester, aldehyde, acid, ether, nitrogen, sulfur and heterocyclic compounds. Hot pot restaurant indoor air is the largest proportion of alkenes, alcohol is the next. The sum of alcohols and alkenes accounted for 86.39%～94.16% of VOC.更多还原