於烹飪過程中，食材經由高溫加熱產生烹飪油煙，而烹飪油煙中之多環芳香烴化合物(PAHs)及醛類化合物已被證實具有致癌性及致突變性，長期暴露下人體致癌風險亦會隨之提升。先前研究指出廚房裝置排油煙機可加速烹飪油煙之上升氣流，有效降低油煙之溢散，因此本研究的目的為評估排油煙機於不同抽風量之運轉下，多環芳香烃化合物及醛類化合物殘留於廚房之粒徑分佈及毒性情形，希冀藉由廚房排油煙機之條件調整，了解排油煙機捕集效率對於烹飪油煙中多環芳香烃化合物及醛類化合物之溢散特徵的影響。本研究於實驗廚房進行，選用發煙點約160 ℃之花生油油炸雞塊，油溫控制在200 °C，並於油炸設備上方置上向吸引式氣罩排油煙機，排油煙機抽風量之設定，低抽風量為2.64 m3/min，中抽風量為3.66 m3/min，高抽風量為5.1 m3/min。PAHs及醛類化合物之採樣設備則架設於排油煙機下方，分別捕集油煙中氣、粒相PAHs及醛類化合物，並使用奈米慣性旋轉衝擊器針對油煙中粒相PAHs進行粒徑分階採樣，所採集之PAHs空氣樣本以氣相層析質譜儀進行分析；醛類化合物空氣樣本則以高效能液相層析儀 - 紫外線分光光譜儀進行分析。油炸過程產生之21種PAHs，氣、粒相PAHs之比例分別為98.55 % (14.49 μg/min)及1.45 % (213.89 ng/min)，廚房排油煙機於三種抽風量之運轉下，均以氣相PAHs之捕集效率大於粒相PAHs之捕集效率。而粒相PAHs於排油煙機低、中、高抽風量之運轉下，捕集效率分別為15.4 %、30.2 %、41.9 %，隨排油煙機抽風量增加有助於提升其捕集效能。然而具有小粒徑以及高毒性之高分子量Resp-PAHs，不易被排油煙機捕集，逸散情形嚴重，故須提升排油煙機之抽風量，增加上升氣流之流速，才能有效發揮排油煙機之功效。油炸過程中，甲醛、乙醛及五種高致突變性長碳鏈醛類化合物之排放率為18.44 mg/min，其中99 %以氣相形態存在，而排油煙機於高抽風量之運轉下，可有效移除50 %之排放量，且隨排油煙機抽風量之增加，醛類化合物之捕集率亦隨之提升。故提升排油煙機之抽風量，能有效增加PAHs及醛類化合物之捕集效率，然而唯有一併排除油煙中高毒性之汙染物，才能有效提升廚房環境之健康指數，改善烹飪人員之暴露情形，以達到保護作用。

The purpose of this study is to evaluate the concentrations and particle size distributions of PAHs and aldehydes under different exhaust flow rates of kitchen exhaust hood. The cooking process of peanut oil deep-frying chicken nuggets was conducted and the low, medium and high ventilation flow rates of kitchen exhaust hood were tested. These results showed that higher ventilation flow rates are generally more effective for the capture of PAHs and aldehydes. However, respirable PAHs which had high molecular weight had critical adverse health effects, had serious fugitive emission. Hence, the kitchen exhaust hood needed higher ventilation flow rate to enhance the capture of the plume flow. Only remove the high-toxicity pollutants could reduce the exposure to the cook.

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