餐飲油煙是一項只要有人類活動，就會產生之污染物，餐飲油煙中含有上千種化合物，包括氣狀及粒狀污染物，PM2.5就是其中的一個項目。台灣過去針對細懸浮微粒之相關研究中，針對指紋資料方面之研究較少，且指紋中對於有機碳成分組成較為缺乏，本研究針對台灣餐飲業進行採樣以建置指紋，以及彙整國外各種污染源指紋資料進行餐飲業油煙對台灣PM2.5貢獻量之推估。
本研究之餐飲業油煙依烹調方式不同分為四類，分別為炸類、烤類、煎類與炒類，不同烹調方式有不同之用油量、油溫、食材及食用油種類等等，因而可能造成指紋資料之差異。餐飲油煙之採樣使用旋風分離器(Cyclone)，為分析有機碳與元素碳成分，採樣濾紙皆使用石英濾紙。採樣設備架設於各採樣地點之油煙排氣口，使旋風分離器進氣口與廢氣排出方向平行，利用抽氣泵抽氣，藉由旋風分離器去除直徑大於2.5m之懸浮微粒，並以石英濾紙收集。
本研究除了餐飲業油煙採樣分析結果外，亦參考國外文獻以及美國Speciate資料庫，挑選出各污染源資料中，含有機成分之指紋資料，建置本研究使用之指紋資料。
周界PM2.5之採樣地點位於台南東區成功大學卓群大樓與台南中西區中山國中，同樣使用旋風分離器進行採樣，採樣設備架設於各測站之頂樓，採樣濾紙使用鐵氟龍濾紙以及石英濾紙，使用定時器設定各時段開始抽氣與關閉抽氣之時間。
研究結果，餐飲業油煙細懸浮微粒之有機碳成分佔大部分之比例67.7%～72.3%，無機碳成分之佔比僅佔0.3%～0.9%。炸類之脂肪酸對於碳成分之解析率最高約54%，最低是炒類之10%。各類之脂肪酸比例略有不同，炸類最主要成分為棕櫚酸，其次為油酸與亞油酸；烤類主要為棕櫚酸，其次為油酸與硬脂酸；煎類與炒類之主要脂肪酸為油酸，其次為棕櫚酸及亞油酸。膽固醇碳質量佔有機碳質量，比例大小排序為烤類最高，佔比0.7%，煎類略低，佔比0.5%，炒類較低僅0.1%，炸類則不足0.1%。
總脂肪酸碳重佔總碳比例，卓群大樓與中山國中皆以中午最高，比例分別為2.0%與5.3%，成大卓群大樓呈現深夜與早上較高，分別為1.2%與1.1%，最低為晚上之0.6%；中山國中則呈現早上與晚上較高，分別為3.9%與4.8%。
使用CMB模式進行貢獻比例之模擬結果，餐飲業對總碳之平均貢獻比例在不同地點與時段有所差異，成大卓群大樓為中午25%、早上3%、晚上2%、深夜2%；中山國中中午時段最高為50%，晚上其次為48%，早上為29%，而深夜時段僅3%。

Cooking smoke contains thousands of compounds, including gas and particulate contaminants. In the past, there are few studies on the source profiles of fine particles, and the composition of organic carbon is relatively lacking. In this study, cooking smoke of several restaurants are sampled to establishing the PM2.5 source profiles of cooking smoke.
Restaurants are divided into four categories according to different cooking methods, namely, deep frying, pan frying, stir frying, and broiling. Cyclones and 1/8 horse power pumps are used for sampling cooking smoke fine particles. For the analysis of organic carbon and element carbon composition, fine particles are collected by quartz filters. Besides the cooking smoke PM2.5 source profiles, this study collects the source profiles of other sources from literatures and Speciate database for Chemical Mass Balance modeling. To estimate the contribution of cooking activities to ambient fine particles, two monitoring sites are set up in Tainan.
The result shows that the proportion of organic carbon in the fine particles of cooking smoke is 67.7%～72.3%, but the proportion of element carbon in the fine particles of cooking smoke is less than 1%. Fatty acids account for about 54% of total carbon content for deep frying but only 10% for stir frying.
The result of Chemical Mass Balance modeling shows that the contribution of cooking activities is highest at noon and lowest at night and in both monitoring sites.

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