2017-09-052024-05-15https://scholars.lib.ntu.edu.tw/handle/123456789/664361摘要：依據環保署統計資料顯示，近 3 年異味陳情案中，餐飲異味陳情案約佔三成。其中燒烤油煙近 5年來陳情案逐年上升，增加達 80%。燒烤餐飲油煙不僅造成室內空氣品質惡化，也導致周遭社區及大氣環境品質與國民健康嚴重威脅。為釐清周遭社區及大氣環境污染源、以及民眾健康風險評估，需建立本土性燒烤油煙成分特性，以提供中央及地方燒烤餐飲油煙管制策略制定與執行所需之科學依據。 本計畫針對台灣燒烤餐廳常用木炭，以高溫爐進行燃燒實驗，並考量燒烤過程食材油汁影響。燃燒油煙以廢氣收集及採樣分析系統進行，建立燒烤油煙空氣污染物成分特性，包括揮發性有機物(VOCs)物種成分、氣態醛類化合物物種成分、細懸浮微粒 PM2.5 有機碳/無機碳(OC/EC)成分、細懸浮微粒 PM2.5 離子成分，以及細懸浮微粒上多環芳香族碳氫化合物(PAHs)物種成分等。上述成分多為毒性空氣污染物，是民眾最為關切污染物。本計畫研究工作需要相當多繁複與精密採樣與儀器分析，例如揮發性有機物物種分析使用氣相層析/質譜儀(GC/MS)，氣態醛類化合物分析使用液相層析儀(HPLC)，PM2.5 OC/EC 分析使用 TOR 分析儀，PM2.5 離子成分分析使用離子層析儀(Ion Chromatography)，PM2.5 多環芳香族碳氫化合物(PAHs)分析使用氣相層析/質譜儀(GC/MS)，同時有鑒於 PAHs 採樣分析工作涉及特殊需求，規劃於第 2 年度進行，因此規劃兩年時間進行。 <br> Abstract: According to environmental information statistics, cooking fume from restaurants currently accounts forabout 30 % of offensive odor filing cases from general public . In addition, the cases of cooking fume fromcharcoal barbecue has increased by 80% in last 5 years. It has not only deteriated indoor air quality of restaurants but also posed adverse impact on the neighborhood community and atmospheric air quality. Characteristics of chemical composition of air pollutants emitted from domestic charcoal barbecue are needed for determination of air pollutants sources in neighborhood and atmospheric environment, health risk assessment and effective control strategies. The objective of this study is to establish the characteristics of chemical composition of air pollutants emitted from charcoal barbecue. The most common charcoal for indoor barbecue will be used for combustion experiments in high temperature combustion furnace. The air pollutants will be sampled and analyzed including volatile organic compounds (VOCs), gaseous carbonly compounds, OC/EC in PM2.5 , Ion compounds in PM2.5, and polyaromatic hydrocarbons (PAHs)in PM2.5. Most of the above pollutants are also known toxic air pollutants and deeply concerned by general public. This study plans two years to complete all work because extensive sampling and analysis experiments are involved and many precision instruments are requied.燒烤油煙炭烤細懸浮微粒揮發性有機物多環芳香烴有機碳/無機碳甲醛室內空氣品質:Charcoal BarbecuePM2.5VOCsPAHsOC/ECFormaldehydeIAQ