北京餐饮源排放细粒子（PM2.5）的理化特征

In recent years, restaurants have largely grown in both number and size. But under-developed techniques of emission reduction control have made cooking emission a serious pollutant problem in China, causing environmental and health impact. This paper investigates the current status of Beijing restaurants management. Using on-line monitor equipment and sampling methods to analyze the mass concentration, size distribution, morphology and chemical composition of cooking emission from 4 kinds of typical Chinese restaurants in Beijing with different cooking style. Rough amount of cooking emission and its contribution to total OC for Beijing is estimated. Cooking emission is especially typical and strong in China, in which 70% and above composition is organic matter. The total amount of OC emitted by cooking emission is approximately the same size as transportation source. Cooking emission is already one of the main sources of particulate organic matter in China. It’s quite urgent to understand the chemical and physical characteristics of cooking emission in order to improve Beijing air quality and secure residents’ health.