餐飲源排放物種具庚醛、辛醛、壬醛及癸醛，而高溫烹調過程及室內清潔時，易產生甲醛滲出，若長期暴露於醛酮化合物環境下，對人體肺部健康影響甚大且具致癌性。本研究對大高雄市各類型餐飲業(中式自助餐、素食餐廳、火鍋店、日式燒烤、西式速食店、中西式複合式餐飲、西式早餐店、中式快炒)用餐區與烹飪區內，進行醛酮化合物濃度特徵調查及相關性探討，並評估對人體危害性。研究顯示用餐區中之常見醛酮化合物以甲醛(0.52–30.12 ppb)、乙醛(0.030–7.51 ppb)、丙酮(0.25–3.19 ppb)為主，廚房區則以正己醛(0.45–8.52 ppb)、庚醛(0.16–3.41 ppb)、辛醛(0.20–6.15 ppb)及壬醛(0.79–22.15 ppb)為主。

　　由於食物經油類烹煮時，產生C5–C10醛酮污染物，以日式燒烤用餐區有最高總濃度(45.06 ppb)，烹飪區則以中西式複合式餐飲(45.48 ppb)最高。各餐飲類別排煙管道中醛酮化合物濃度與嗅味閾值比較，異味主要來源為C6–C9(己醛、庚醛、辛醛與壬醛)等長鏈醛酮化合物所貢獻。其中，以西式速食店之辛醛達嗅味閾值1298.33倍為最高。

此外，經致癌與非致癌風險評估指出，室內用餐區中致癌風險(CR)介於1.69×10-8–1.31×10-6，以火鍋店1.31×10-6最高；危害指數(HI)方面則為0.06–18.81，以素食自助餐18.81最高。而烹飪區中致癌風險介於4.35×10-8–7.82×10-7，以素食自助餐7.82×10-7最高，危害指數則介於0.16–6.02，以西式早餐店6.02最高。

Since the species emitted from restaurants contain heptaldehyde, octylaldehyde, nonanaldehyde and decylaldehyde, high-temperature cooking processes and indoor cleaning activities tend to contribute to formaldehyde. However, long-time exposure to carbonyls has been known to have a significant influence on human lungs and induce cancer as well. This study was targeted at the dining areas and cooking areas of the restaurant in eight types in Kaohsiung Area—namely, Chinese buffet, Chinese vegetarian, Chinese hot pot, Japanese barbecue, Western fast food, Chinese-Western mixed style, Western breakfast and Chinese stir-frying, to probe into the potential existence of carbonyls as well as their correlation, and assess its health risk. The result of this study suggest that the most common carbonyls in dining areas are formaldehyde (0.52–30.12 ppb), Acetaldehyde (0.030–7.51 ppb) and acetone(0.25–3.19 ppb), while hexaldehyde (0.45–8.52 ppb), heptaldehyde (0.16–3.41 ppb), Octylaldehyde(0.20–6.15 ppb) and nonanaldehyde (0.79–22.15 ppb) are largely found in cooking areas.

　　Since food cooked by oil can turn out C5-C10 carbonyls, the dining areas of Japanese barbecue restaurants were proved to have the highest carbonyl concentration (45.06 ppb), whereas the cooking areas of the Chinese-Western complex restaruants had the highest carbonyl concentration (45.48 ppb). The result of the carbonyl concentration in exhaust pipes in relation with the odor threshold shown that the odor is attributed to those high carbon-containing species (C6 – C9). Among them, the octylaldehyde in Western fast-food restaurants can reach up to 1298.33 times as much as the odor threshold.

　　What’s more, as far as the risk assessment of cancer-inducing and non-cancer-inducing factors are concerned, the cancer risk in the indoor dining areas is projected at between 1.69×10-8 and 1.31×10-6, those in Chinese hot pot restaurants being the highest (1.31×10-6). The hazard index is at between 0.05 and 18.81, Chinese vegetarian restaruants being the highest (18.81). On ther other hand, the cancer risk of the cooking areas is at between 4.35×10-8 and 7.82×10-7, with Chinese vegetarian restaurants being the highest (7.82×10-7), while the hazard index is at between 0.16 and 6.02, with Western breakfast eateris being the highest (6.02).

摘要 i
ABSTRACT ii
目錄 iv
圖目錄 viii
表目錄 ix

第一章 前言 1
1.1 研究緣起 1
1.2 研究目標 3
第二章 文獻回顧 5
2.1 醛酮化合物 5
2.1.1 醛酮化合物性質 5
2.1.2 醛酮類化合物來源 7
(一)工業源排放之醛酮類化合物 8
(二)移動源排放之醛酮類化合物 8
(三)餐飲源排放之醛酮類化合物 9
(四)室內排放源 11
2.1.3 醛酮類化合物在大氣環境中之生成及轉化 11
2.1.4 醛酮類化合物及其前驅物致臭氧生成特性 12
2.1.5 醛酮類化合物之健康危害及毒性特徵 13
(一)甲醛 13
(二)乙醛 14
(三)丙烯醛 14
2.2 餐飲源排放空氣污染物特性與危害 17
2.3 國內現況 19
2.3.1 國內室內空氣品質與管制標準 19
2.3.2 國內各環保局歷年空氣污染案件統計 21
2.3.3 高雄市人口結構 23
2.3.4 高雄市歷年餐飲業分布 24
2.3.5 高雄市餐飲業結構分布 24
第三章 研究方法 25
3.1 研究架構與流程 25
3.2 實驗規劃 26
3.2.1 餐飲源醛酮類化合物採樣地點及時段規劃 26
3.3 醛酮化合物採樣設備與分析 27
3.3.1 空氣採樣器 27
3.3.2 吸附匣(Cartridge) 29
3.3.3 分析設備 30
3.3.4 採樣與分析程序 31
3.4 醛酮化合物分析之品質保證與品質管理(QA/QC) 32
3.4.1 空白試驗 32
(一)現場空白(Field blank sample) 32
(二)採樣設備空白(Equipment blank sample) 32
3.4.2 檢量線(Calibration curve) 32
3.4.3 方法偵測極限 33
3.4.4 準確度(Accuracy)與精密度(Precision) 34
(一)準確度(Accuracy) 34
1. 查核樣品回收率 34
2. 添加樣品回收率 35
(二)精密度(Precision) 36
3.5醛酮化合物暴露量評估 38
3.6 醛酮化合物致癌風險與非致癌風險評估 40
第四章 結果與討論 43
4.1 各餐飲業醛酮化合物特徵解析 43
4.1.1 中式自助餐 43
4.1.2 素食餐廳 45
4.1.3 火鍋店 47
4.1.4 日式燒烤 48
4.1.5 西式速食店 50
4.1.6 複合式餐飲 52
4.1.7 西式早餐店 54
4.1.8 中式快炒 56
4.2 各餐飲類別用餐區與廚房區比較 58
4.2.1 用餐區醛酮化合物解析 58
4.2.2 廚房區醛酮化合物解析 63
4.2.3 排煙管道醛酮化合物解析 68
4.3 文獻比較 72
(一)日式燒烤 72
(二)中式快炒 72
(三)西式速食店 72
4.4 各餐飲類別排煙管道之嗅味閾值比對 75
(一)中式自助餐 76
(二)素食餐廳 76
(三)日式燒烤 76
(四)西式速食店 76
(五)複合式餐飲 77
(六)西式早餐店 77
(七)中式快炒 77
4.5 風險評估 79
4.5.1 用餐區致癌與非致癌風險 79
4.5.2 廚房區致癌與非致癌風險 81
第五章 結論與建議 85
5.1 結論 85
5.2 建議 86
參考文獻 87

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