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  • Title: Characterization of fine organic particulate matter from Chinese cooking.
    Author: He LY, Hu M, Wang L, Huang XF, Zhang YH.
    Journal: J Environ Sci (China); 2004; 16(4):570-5. PubMed ID: 15495958.
    Abstract:
    PM2.5 samples were collected by a three-stage cascade impactor at two kinds of Chinese restaurants to characterize fine organic particulate matter from Chinese cooking sources. Major individual organic compounds have been quantified by GC/MS, including series of alkanes, n-alkanoic acids, n-alkanals, alkan-2-ones and PAHs. Alkanes and ketones make up a significant fraction of particle-phase organic compounds, ranging from C11 to C26, and C9 to C19, respectively. In addition, other organic compound classes have been identified, such as alkanols, esters, furans, lactones, amides, and nitriles. The mass concentrations of fine particles, alkanes, n-alkanoic acids and PAHs in air emitted from the Uigur style cooking are hundreds times higher than ambient PM2.5 in Beijing.
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