Abstract. To investigate the composition, variation, and sources of nitrated phenols (NPs) in the winter of Beijing, gas-phase NPs were measured by a chemical ionization long time-of-flight mass spectrometer (CI-LToF-MS). A box model was applied to simulate the secondary formation process of NPs. In addition, the primary sources of NPs were resolved by a non-negative matrix factorization (NMF) model. Our results showed that secondary formation contributed 38 %, 9 %, 5 %, 17 %, and almost 100 % of the nitrophenol (NP), methyl-nitrophenol (MNP), dinitrophenol (DNP), methyl-dinitrophenol (MDNP or DNOC), and dimethyl-nitrophenol (DMNP) concentrations. The phenol–OH reaction was the predominant loss pathway (46.7 %) during the heavy pollution episode, which produced the phenoxy radical (C6H5O). The phenoxy radical consequently reacted with NO2 and produced nitrophenol. By estimating the primarily emitted phenol from the ratio of phenol/CO from freshly emitted vehicle exhaust, this study proposed that oxidation of primary phenol contributes much more nitrophenol (37 %) than that from benzene oxidation (<1 %) in the winter of Beijing. The latter pathway was widely used in models and might lead to great uncertainties. The source apportionment results by NMF indicated the importance of combustion sources (>50 %) to the gas-phase NPs. The industry source contributed 30 % and 9 % to DNP and MDNP, respectively, which was non-negligible. The concentration weighted trajectory (CWT) analysis demonstrated that regional transport from provinces that surround the Yellow and Bohai seas contributed more primary NPs to Beijing. Both primary sources and secondary formation at either local or regional scale should be considered when making control policies of NPs.

Abstract. To elucidate the molecular chemical compositions, volatility–polarity distributions, and influencing factors of Chinese cooking emissions, a comprehensive cooking emission experiment was conducted. Volatile organic compounds (VOCs), intermediate volatility, and semi-volatile organic compounds (I/SVOCs) from cooking fumes were analysed by a thermal desorption comprehensive two-dimensional gas chromatography coupled with quadrupole mass spectrometer (TD-GC × GC-qMS). Emissions from four typical Chinese dishes, i.e. fried chicken, Kung Pao chicken, pan-fried tofu, and stir-fried cabbage were investigated to illustrate the impact of cooking style and material. Fumes of chicken fried with corn, peanut, soybean, and sunflower oils were investigated to demonstrate the influence of cooking oil. A total of 201 chemicals were quantified. Kung Pao chicken emitted more pollutants than other dishes due to its rather intense cooking method. Aromatics and oxygenated compounds were extensively detected among meat-related cooking fumes, while a vegetable-related profile was observed in the emissions of stir-fried cabbage. Ozone formation potential (OFP) was dominated by chemicals in the VOC range. Of the secondary organic aerosol (SOA) estimation, 10.2 %–32.0 % could be explained by S/IVOCs. Pixel-based partial least squares discriminant analysis (PLS-DA) and multiway principal component analysis (MPCA) were utilized for sample classification and component identification. The results indicated that the oil factor explained more variance of chemical compositions than the cooking style factor. MPCA results emphasize the importance of the unsaturated fatty acid-alkadienal-volatile products mechanism (oil autoxidation) accelerated by the cooking and heating procedure.

No abstract

No abstract