Construction and identification method of black-bone chicken flavor substance fingerprint spectrum

By constructing a fingerprint spectrum of flavor substances in black-boned chicken, and utilizing the dynamic synergistic constraint ratio of lysine and glutamic acid and the relative area percentage of fatty acid characteristic peaks, combined with orthogonal partial least squares discriminant analysis and multidimensional normal distribution, accurate identification of black-boned chicken breeds and freshness assessment were achieved, solving the problem of difficulty in identifying counterfeit products in existing technologies.

CN122409938APending Publication Date: 2026-07-17昭通学院 +1
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Patent Information

Application Number
CN202610786417.8
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-06-02
Publication Date
2026-07-17

AI Technical Summary

Technical Problem

In existing technologies, methods for identifying Silkie chicken breeds are affected by individual fatness, batch pretreatment fluctuations, and individual sample differences, making it impossible to achieve accurate spatial manifold discrimination of counterfeit and imitation products in an unconstrained, isotropic, high-dimensional Euclidean feature space.

Method used

By calculating the dynamic synergistic constraint ratio of lysine and glutamic acid and the relative area percentage of fatty acid characteristic peaks, standard flavor and fatty acid feature vectors are constructed. Combined with orthogonal partial least squares discriminant analysis and multidimensional normal distribution, a core standard fingerprint spectrum space is constructed, and the freshness index is calculated by Mahalanobis distance and two-factor dynamic coupling.

Benefits of technology

It achieves accurate identification of counterfeit products in an unconstrained Euclidean feature space, removes environmental noise, accurately characterizes varietal features, solves the problem of difficult identification of counterfeit products in traditional methods, and provides accurate assessment of meat freshness.

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Abstract

The invention relates to the technical field of meat quality measurement and identification, in particular to a black-bone chicken flavor substance fingerprint construction and identification method which comprises the following steps: firstly, extracting lysine, glutamic acid and inosinic acid concentrations of a standard sample, calculating a dynamic cooperative constraint ratio and constructing a taste feature vector; combining fatty acid feature vectors constructed by fatty acid feature peak relative area percentage, and splicing into a standard fusion feature matrix; then, obtaining specific characteristic factors through dimension reduction and decoupling, and establishing a core standard fingerprint spectrum space in combination with the ratio interval and inosinic acid distribution geometric characteristics. During identification, projecting a to-be-detected fusion feature matrix generated by a to-be-detected sample to the space, calculating a mahalanobis distance, and outputting an authenticity label through double-threshold linkage matching of a spatial distance and a dynamic cooperative constraint ratio; and performing two-factor dynamic coupling calculation on the certified product based on the inosinic acid attenuation abundance and the lipid oxidation variation rate to obtain a freshness index, and comparing a threshold value to output a freshness level label.
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