对南京市３１家大排档和中小餐馆油烟污染状况进行了现场调查。结果表明，多数餐饮业烹调时油温在２２０～２５０℃左右，主要使用豆油、菜油和精炼油三种油品。排出口油烟平均浓度范围在０．１０～０．２０ｍｇ／ｍ３，高于大气本底水平（Ｐ＜０．０１）；燃煤型餐馆与燃气型相比，尚伴有较高的ＮＯｘ，ＳＯ２存在的煤烟型污染。油烟在大气中扩散后其消除率较差。餐饮业油烟排放口多在居民区内，设备简陋，以普通抽油烟机为主，不能有效降低油烟排出量 On the 31 stalls in Nanjing and small and medium restaurants smoke fumes were investigated on-site conditions. The results show that most of the catering industry cooking oil temperature is about 220 ~ 250 ℃, the main use of soybean oil, vegetable oil and refined oil three kinds of oil. The average concentrations of soot in the discharge ports ranged from 0.10 to 0.20 mg / m3, which was higher than the atmospheric background level (P <0.01). Compared with the gas type, the coal-fired restaurants still had higher levels of NOx and SO2 Soot-based pollution exists. After the diffusion of fumes in the atmosphere its elimination rate is poor. Cigarette discharge fumes and more in the residential area, poorly equipped, with ordinary hoods, can not effectively reduce soot emissions