| 邯郸餐饮源细颗粒物中多环芳烃的污染特征及人群差异化健康风险 |
| 摘要点击 260 全文点击 22 投稿时间：2024-04-27 修订日期：2024-06-26 |
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| 中文关键词 餐饮源 多环芳烃（PAHs） 污染特征 健康风险 人群差异 |
| 英文关键词 catering sources polycyclic aromatic hydrocarbons （PAHs） pollution characteristics health risk population differences |
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| 中文摘要 |
| 餐饮源细颗粒物（PM2.5）中多环芳烃（PAHs）污染与人体健康密切相关,然而现有研究对于邯郸餐饮源PAHs的实际污染状况及其人群差异化健康风险尚未明确.聚焦邯郸11家典型餐饮企业,基于气相色谱-三重四级杆质谱,分析餐饮源排放EPA优控16种PAHs的污染特征.将人群按照年龄和性别划分为10组,基于每日摄入量评估模型和超额终身致癌危险（ILCR）模型,利用蒙特卡洛模拟,评估餐饮源PAHs的人群差异化健康风险.结果表明,餐饮源PM2.5中PAHs总质量浓度范围为0.04~0.24 μg·m-3,从组成看,苯并[ghi]苝（18.0%）、芘（17.8%）和菲（12.8%）平均占比较高,从结构看,4环PAHs（29.2%~52.4%）占比最高.餐饮源PM2.5中苯并[a]芘（BaP）的质量浓度范围为0.001~0.011 μg·m-3,高于世界卫生组织限值,部分高于我国对于环境BaP的年均质量浓度限值.西餐厅和烧烤店排放PM2.5中PAHs最可能对人群造成致癌风险,其ILCR范围分别为0.67×10-6~0.19×10-4和0.56×10-6~0.16×10-4.暴露于同种餐饮源PM2.5环境下,不同年龄人群致癌风险大小顺序为：儿童>少年>青年>中年>老年,同年龄人群致癌风险的性别差异微弱.约30%~40%儿童和5%~15%少年面临的致癌风险可能高于全部成年人群,约15%~25%儿童面临的致癌风险可能高于其他人群.终身暴露情况下,餐饮源PM2.5中PAHs对人群造成的预期寿命损失（LL）平均值范围为1.2~24.1 min,西餐厅是烧烤的1.2倍,是东北菜的1.7倍.研究结果弥补了现有研究对邯郸餐饮源实际污染状况了解模糊和健康风险评估人群分类较单一的不足,并提出了针对重点餐饮源和人群的防控措施,可为邯郸餐饮源PM2.5中PAHs对人群差异化健康风险的评估及餐饮源颗粒物污染的减排管控提供较为全面而精细的数据支持. |
| 英文摘要 |
| The pollution of polycyclic aromatic hydrocarbons （PAHs） in fine particulate matter （PM2.5） from catering sources is closely related to human health. However, existing studies have not yet clarified the actual pollution status of PAHs from catering sources and their differentiated health risks among populations in Handan. Focusing on 11 typical catering enterprises in Handan, this study analyzed the pollution characteristics of 16 types of PAHs under EPA optimal control from catering sources based on gas chromatography-triple quadrupole mass spectrometry. Dividing the population into 10 groups based on age and gender, we used Monte Carlo simulation to evaluate the differentiated health risks of PAHs from catering sources based on the daily intake assessment model and the incremental lifetime carcinogenic risk （ILCR） model. The results showed that the total mass concentration range of PAHs in PM2.5 from catering sources was 0.04-0.24 μg·m-3. From a composition perspective, the average proportion of benzo[ghi]perylene （18.0%）, pyrene （17.8%）, and phenanthrene （12.8%） was relatively high. From a structural perspective, the proportion of 4-ring PAHs （29.2%-52.4%） was the highest. The mass concentration range of benzo[a]pyrene （BaP） in PM2.5 from catering sources was 0.001-0.011 μg·m-3, which was higher than the World Health Organization limit and partially higher than China’s annual average mass concentration limit for environmental BaP. The PAHs emitted from the western restaurant and barbecue restaurant were most likely to pose a carcinogenic risk to the population, with ILCR ranges of 0.67×10-6-0.19×10-4 and 0.56×10-6-0.16×10-4, respectively. Exposed to the same PM2.5 from catering sources, the order of carcinogenic risk for different age groups was： children>adolescents>youth>middle-aged>elderly, and there was a weak gender difference in carcinogenic risk among the same age group. Approximately 30%-40% of children and 5%-15% of adolescents may face a higher carcinogenic risk than the entire adult population, and about 15%-25% of children may face a higher carcinogenic risk than that of other populations. Under lifelong exposure, the average value of life loss expectancy （LL） caused by PAHs in PM2.5 from catering sources to the population ranged from 1.2 to 24.1 minutes, with that of the western restaurant being 1.2 times that of the barbecue restaurant and 1.7 times that of northeastern cuisine. The research results have made up for the shortcomings of existing research regarding the vague understanding of the actual pollution status of catering sources in Handan and the relatively single population classifications for health risk assessment. It has also proposed prevention and control measures for key catering sources and populations and can provide comprehensive and detailed data support for the assessment of PAHs in PM2.5 of catering sources on differentiated health risks among populations and the reduction and control of particulate matter pollution from catering sources in Handan. |
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