摘要： 为了了解西安市餐饮业大气颗粒物浓度和分布特征，利用安德森 8 级撞击采样器采集 6 家不同餐馆颗粒物样品， 并用热光碳分析仪对其中的碳气溶胶进行了分析。 结果表明： 6 家餐馆中，面庄、火锅店和韩国菜馆中颗粒物质量浓度较大，烤肉店中有机碳质量浓度最大，并且有机碳与 PM_1.1 的质量浓度比值为 99%， 其他烹饪方式的有机碳占颗粒物的比例小于 20%；餐馆室内大气颗粒物粒径分布呈双峰模式，主峰集中在小于 1.1 μm 范围内，以 PM_1.1 为主；有机碳粒径分布呈单峰模式，集中在0.43～0.65 μm 范围内。

关键词：餐饮业； 大气颗粒物； 碳气溶胶； 质量浓度； 粒径分布

Abstract： To understand the characteristics of atmospheric particles and size distributions in indoor environment of restaurants in Xi’an, the particle samples were collected using an Andersen eight-stage ca scade impactor in six restaurants. Carbonaceous aerosols were determined by a carbon analyzer with thermal-optical method. The results show that high mass concentrations of particles are observed in the noodle, hot spot, and Korean restaurants, comparing to the rest of target restaurants. The mass concentrations of organic carbon （OC） are the highest in the barbecue restaurant. The average mass concentration ratio of OC and PM_1.1 is 99% in the barbecue restaurant, while it is below 20% in other restaurants. Indoor atmospheric particles in restaurants show bimodal distributions, with the major peak centering in fine fraction range of less than 1.1 μm. OC concentrations have single peak, centering in the range of 0.43 to 0.65 μm. 

Keywords: restaurant; atmospheric particle; carbonaceous aerosol; mass concentration; size distribution