本研究為主動改善拜香中所添加之成分，選取國人最常用之新山香，利用機械油壓製香機以半手工方式製香，於拜香香粉中添加10.0%、20.0%及30%之柚子皮（Pomelo peel）、橘子皮（Tangerine peel）、柳丁皮（Orange peel）；分別比較不同添加量之拜香燃煙空氣污染物特徵。研究結果顯示添加柑橘類果皮之拜香，將可降低懸浮微粒排放係數，其中不同添加量分別為柳丁 10%、14%、22%，橘子 0%、7%、19%，柚子 9%、25%、31%，且添加量越多則降低程度越大，並以添加柚子皮之效果最佳。而在多環芳香烴化合物（PAHs）其中柳丁降低比例為32%、36%及30%，橘子為39%、46%及49%，柚子則增加比例為28%、40%及31%，推測係因柚子果皮含有豐富油胞皮層，使拜香燃燒較完全能使懸浮微粒減量，但也造成油脂在熱分解當中排放出更大量的多環芳香烴化合物。本研究成果將可作為研發製造低污染拜香之重要參考依據，有效減低民眾燃燒拜香時所造成之健康危害。此外並達到柑橘類果皮廢棄物回收資源化效用，對於環境衛生及廢棄物資源化等環保議題具有深遠正面的意義。 Particulate matter (PM) and polycyclic aromatic hydrocarbons (PAHs) emissions of burning incense have been investigated on the quality of surrounding air. However, the reduction of PM and PAHs from burning incense has received little attention. In the present study, three types of incense were made in the laboratory. Ten to thirty percent of Pomelo peel(PP) and Tangerine peel(TP) and Orange peel(OP) was added to Sin-shan wood flours , which are popular incense materials. Experimental results indicate that the reduction of emissions of PM from burning incense increased with increasing amount of PP and TP and OP additive. Mean PM reductions for 30.0% of OP and TP and PP were 22% and 19% and 31%, respectively. And to add the effect of Pomelo peel best. and Mean PAHs reductions for 30.0% of OP and TP and PP were 30% and 49% and increase 31%, respectively . Presumably due to pomelo peel is rich in oil gland, in the incense reducing PM emissions from the Completely burned, But also resulted in the thermal decomposition of oil which emit larger amounts of PAHs. The findings of this study may serve as a guide to producing safer and less-polluting incense.
