Qualitative and Quantitative Analysis of Organic Compounds in Cooking Fumes by GC/MS

Three different sampling and pretreatment methods are adopted for the typical local dishes of Hunan, Dongbei and Guangdong, respectively, the total analysis with GC/MS is carried out. The results of analysis indicate that there are at least fifty-five kinds of contaminants in the cooking fumes. Of all the three typical local dishes, considering both on types and quantity of contamination in the cooking fumes, Hunan cooking ranks first, Guangdong cooking the second and Dondbei cooking the third.