Analysis Of Characteristic Pollutants In Kitchen Oil Flue Gas

Catering trade holds a very great proportion for the large population in our country. In the large and middle cities, the environmental pollution and the harm which resulted form the catering business and the inhabitant kitchen lampblack has already aroused the social interest.The lampblack expel from catering trade always includes many deleterious substances, and achieved a high density. The lampblack has become an environmental damage question which urgently waiting to be solved, the determination of lampblack pollutant plays an important role to evaluate catering lampblack pollution and harm comprehensively.This paper in view of the school catering lampblack pollution condition, activated charcoal adsorption packing column sampling method was utilized for gathering lampblack sample, and chose the appropriate sampling condition: The sampling current capacity is 0.4L/min and the sampling time is 20 minutes. Dichloride methane was used as the extracting agent, and the gas chromatography coupled with mass spectrum (GC-MS) was introduced to the experiment for qualitative analysis of the components, obtained several dozens deleterious substances.The paper also compared the influence to lampblack by different cuisine, and evaluated catering lampblack pollution and harm comprehensively. The further research of this item has a vital significance in order to control the Catering trade pollution.According to the reference, the spectrum storehouse retrieval and the spectrogram analysis, obtained 30 organic compounds initially, mainly is aldehyde (13), alcohol (6), ester (2), alkene (5), alkene (2), heterocyclic (2) and so on. The aldehyde especially the unsaturated aldehyde is harmful to the human health. The experimental showed that oil can yield complex mixture during the thermal process.