通过分析废弃油脂来源及流通，以大豆油异黄酮类标志物为切入点，利用磁固相萃取液相色谱串联质谱分析法探究了异黄酮类标志物的热稳定性以及大豆异黄酮在食用植物油和餐厨废弃油脂中的分布。模拟反复加热实验结果表明，标志物经过14 h持续加热，依然可以检出，热稳定性相对良好。对芝麻油、菜籽油、茶籽油、花生油、亚麻籽油、大豆油及餐厨废弃油脂中的异黄酮标志物含量测定分析后作聚类分析图，结果表明通过聚类分析可以将六种食用植物油以及废弃油脂区分开。大豆油中同时含有四种大豆异黄酮，而餐厨废弃油脂中含有黄豆苷元和染料木素，以及少量染料木苷，不含黄豆苷。其他食用植物油不含有或者不同时含有大豆异黄酮类化合物，利用含量关系可以将餐厨废弃油脂与其他食用油区分开。因此，黄豆苷元、染料木素可以作为餐厨废弃油脂标志物。以芝麻油为例，掺伪5%餐厨废弃油脂的芝麻油的色谱图中可明显观察到黄豆苷元、染料木素特征峰，表明该方法可靠有效，可以为餐厨废弃油脂检测和市场监管提供参考依据。

By analyzing the sources and distribution of waste oil using isoflavonoids in soybean oil as potential markers, the thermal stability of isoflavonoids markers and their distribution in edible vegetable oils and restaurant waste oils were investigated using magnetic solid phase extraction and liquid chromatography tandem mass spectrometry. The results of the simulated repeated heating experiments showed that the markers were still detectable after the 14-h continuous heating, which indicated their reasonably good thermal stability. The analyses of the contents of isoflavonoids markers in sesame oils, rapeseed oils, camellia oils, peanut oils, flaxseed oils, soybean oils and restaurant waste oils showed that six clusters could be separated by hierarchical cluster analysis. The results showed that4 isoflavonoids including daidzein, genistein, daidzin and genistin co-existed in soybean oils, while only daidzein, genistein and a small amount of genistin were detected in the restaurant waste oils (with no daidzin). Other edible vegetable oils do not contain or do not simultaneously contain all these soy isoflavones, thus, restaurant waste oil can be distinguished from other edible oils based on the contents of the isoflavones. These results indicate that daidzein and genistein can be selected as markers for restaurant waste oils. Taking sesame oil as an example, the characteristic peaks of daidzein and genistein could be clearly observed in the chromatogram of sesame oil adulterated with 5% restaurant waste oils. Therefore, this method is reliable and effective, and could provide reference for the detection of restaurant waste oils and the market supervision.

国家重点研发计划食品安全关键技术研发重点专项（2017YFC1601700）；国家自然科学基金委面上项目（31871886）；国家农产品质量安全风险评估重大专项(GJFP2018001；GJFP2018015-04)；农业部、财政部专项课题（CARS-12）