Effects of Fish (Mackerel Pike) Broiling on Polycyclic Aromatic Hydrocarbon Contamination of Suspended Particulate Matter in indoor Air

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概要

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• The effects of fish (mackerel pike) broiling on indoor air pollution with polycyclic aromatic hydrocarbons (PAH) were investigated using personal cascade impactors (PCI) sampler and a HPLC spectrofluorometric method. Particles in indoor air were separately collected into 3 classes according to their diameters (10 μm, 2.5-10μm, and 2.5 μm). Acetonitrile could extract PAH. even from fatty particulates generated during fish broiling. PAH were mostly contained in the smallest class (2.5 μm) particulates. The indoor air was polluted with high levels of PAH during broiling when ventilation was not in operation. The benzo[a]pyrene concentration in the smallest particulates at that time was lower at the center of the room than that at the corner opposite to the cooking stand. The PAH concentrations did not always decrease depending on the straight-line distance from the emission source (cooking table). As a result, fish broiling is one of the most important sources of indoor air pollution in Japanese houses.

• 2001-10-01

著者

• MINEKI Shigeru

  Department of Parasitology, Institute of Medical Science, University of Tokyo, Tokyo, Japan

• GOTO Sumio

  Azabu University

• ENDO Osamu

  Department of Physics, Faculty of Technology Gunma University

• ISHII Tadahiro

  Department of Applied Chemistry, Faculty of Science, Science University of Tokyo

• Ishii Tadahiro

  Science University Of Tokyo Faculty Of Science

• Ishii Tadahiro

  Department Of Applied Chemistry Faculty Of Science Science University Of Tokyo

• Endo Osamu

  Department Of Physics Faculty Of Technology Gunma University

• Goto S

  College Of Environmental Health Azabu University

• Goto S

  Reseacrh Center For Material Cycles And Waste Management National Institute For Environmental Studie

• Goto Sumio

  Research Center For Material Cycles And Waste Management National Institute For Environmental Studie

• Mineki Shigeru

  Department Of Applied Biological Science Faculty Of Sciecne And Technology Science University Of Tok

• Koyano Michiko

  Department of Community Environmental Sciences, National Institute of Public Health

• Tsunoda Yurie

  Tama Laboratory, Japan Food Research Laboratories

• Tsunoda Yurie

  Tama Laboratory Japan Food Research Laboratories

• Koyano M

  Department Of Community Environmental Sciences National Institute Of Public Health

• Koyano Michiko

  Department Of Community Environmental Sciences National Institute Of Public Health

• Endo Osamu

  Department of Environmental Health, National Institute of Public Health

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