A method for identifying the authenticity of raw meat for dishes based on ultra-weak luminescence technology

Abstract

The present invention discloses a method for identifying the authenticity of raw meat of a dish based on ultra-weak luminescence technology, comprising the following steps: step 1, detecting to obtain the ultra-weak luminescence signal of the sample after a certain period of photosensitive oxidation; step 2, based on the ultra-weak luminescence signal of step 1, using light intensity-time as parameter analysis to establish the biological ultra-weak luminescence dynamics change law of the sample, establish an attenuation kinetic function model to obtain each optical parameter, then determine the optimal attenuation kinetic function model of each optical parameter by correlation coefficient, analyze the variables of the optimal attenuation kinetic function model and solve to obtain the optimal optical parameter; step 3, input the optimal optical parameter obtained in step 2 into the qualitative identification model of real raw meat and adulterated meat established based on the corresponding optical parameter, and output to obtain the qualitative result of the adulteration of the sample. The present invention has the beneficial effect of quickly and accurately identifying whether the raw meat is adulterated.

Description

Technical Field

[0001] The present invention relates to the technical field of optical detection in food, and more specifically, to a method for identifying the authenticity of raw meat of a dish based on ultra-weak luminescence technology. Background Art

[0002] my country is a major meat producer and consumer. With the annual growth in the consumption of prepared meat dishes, there is a great demand for rapid and accurate raw meat authenticity identification technology. Traditional technologies, including DNA-based polymerase chain reaction, protein-based enzyme-linked immunosorbent assay, mass spectrometry and differential scanning calorimetry, are conventional methods for identifying the authenticity of meat products. However, these technologies have disadvantages such as time-consuming and high cost. Currently, the rapid non-destructive detection methods for meat authenticity mostly use near-infrared spectroscopy technology, which is fast and sensitive. However, adulterated meat of different proportions has similar overlapping peaks on the spectral curve, which requires complex chemometric methods to distinguish. The results obtained are difficult to establish an accurate correspondence with the internal structure and molecular mechanism of the substance that responds to the spectral changes. The established prediction models for the identification of authentic meat generally have problems of low robustness and poor stability.

[0003] Due to energy metabolism, oxidation reactions and other processes in the body, a kind of biophoton luminescence phenomenon is produced, which is called biological ultra-weak luminescence, and can reflect the original information in the body and the information related to the life process. Existing scholars have shown that this technology can be used to measure the quality changes of plants, fruits, vegetables and meat products, and the substances that can produce biophotons in the body are excited carbonyl compounds. These excited compounds will produce spectra of different wavelengths when de-excited, which can reflect the changes in sensitive specific substances in the internal components of the organism. Compared with pure meat, the protein components in adulterated meat will be different, and the content of carbonyl compounds of the corresponding oxidative metabolites will also change. There will also be obvious differences in the content of sensitive carbonyl compounds that can produce ultra-weak luminescence and the corresponding ultra-weak luminescence kinetics. This provides a basis for identifying adulterated meat based on changes in sensitive carbonyl content mediated by protein oxidation. However, there is currently a lack of identification technology and methods for meat product adulteration using ultra-weak luminescence technology. There is an urgent need for a method that uses the principle of ultra-weak luminescence to simply, quickly and accurately identify meat product adulteration. By finding the relationship between changes in the components of sensitive characteristic markers inside adulterated meat and ultra-weak luminescence, meat product adulteration can be accurately identified, providing a theoretical basis and technical support for the promotion and application of ultra-weak luminescence technology in the field of food authenticity detection. Summary of the invention

[0004] An object of the present invention is to solve at least the above problems and to provide at least the advantages which will be described hereinafter.

[0005] In order to achieve these purposes and other advantages according to the present invention, a method for identifying the authenticity of raw meat for dishes based on ultra-weak luminescence technology is provided, comprising the following steps:

[0006] Step 1: Detection to obtain the ultra-weak luminescence signal of the sample after a certain period of photosensitive oxidation;

[0007] Step 2: Based on the ultra-weak luminescence signal of step 1, the light intensity-time is used as a parameter to analyze and establish the biological ultra-weak luminescence kinetic change law of the sample, and the attenuation kinetic function model of each optical parameter is established, and then the optimal attenuation kinetic function model of each optical parameter is determined by the correlation coefficient, and the variables of the optimal attenuation kinetic function model are analyzed to obtain the optimal optical parameters;

[0008] Step 3: Input the optimal optical parameters obtained in step 2 into the qualitative identification model of authentic raw meat and adulterated meat established based on the corresponding optical parameters, and output the qualitative result of the adulteration of the sample.

[0009] Preferably, the method further includes: inputting the optimal optical parameters obtained in step 2 into a quantitative identification model for adulterated meat with different contents established based on the corresponding optical parameters, and outputting the quantitative result of adulteration of the sample.

[0010] Preferably, the specific method for obtaining the ultra-weak luminescence signal of the sample after photosensitive oxidation for a certain period of time includes:

[0011] The sample was irradiated with light having a wavelength of 300 to 350 nm for 5 to 10 minutes;

[0012] Collect ultra-weak luminescence signals within 10 to 30 seconds after sample irradiation.

[0013] Preferably, the specific method of step 2 includes:

[0014] Based on the biological ultra-weak luminescence kinetics curve, establish the decay kinetics function model of the exponential function, curve function or quantum function of each optical parameter, where the optical parameters include photon density, decay time, initial slope, state parameter, order parameter, spontaneous photon intensity in the absence of light source, total light intensity, average light intensity, initial intensity parameter, characteristic time, and decay factor;

[0015] The best decay kinetic function model was screened out using the correlation coefficient;

[0016] The 1stOpt software was used in combination with the least squares algorithm and the general global optimization algorithm to solve the optimal optical parameters of the optimal attenuation kinetic function model.

[0017] Preferably, the modeling method of the qualitative identification model of authentic raw meat and adulterated meat specifically includes:

[0018] Preparing a plurality of authentic raw meat samples and a plurality of adulterated meat samples, and obtaining corresponding ultra-weak luminescence signals respectively, and establishing corresponding biological ultra-weak luminescence kinetic curves and attenuation kinetic function models, wherein a plurality of adulterated meat samples with different gradient ratios are set;

[0019] Physical and chemical detection methods are used to detect the total carbonyl content, total keto compound content, total carboxylic acid and derivative content, and total aldehyde compound content of the corresponding authentic raw meat samples and the corresponding adulterated meat samples before and after photosensitive oxidation;

[0020] Based on the attenuation kinetic function model, the changes in optical parameters are correlated with the total keto compound content, the total carboxylic acid and derivative content, and the total aldehyde compound content, and the carbonyl species and content with high correlation are screened out, that is, sensitive carbonyl groups are obtained;

[0021] The physical and chemical detection method detects the type and content of sensitive carbonyl compounds, and calculates the corresponding weight ratio, group ratio relationship, and initial content;

[0022] Based on the change of optical parameters of the attenuation kinetic function model and the type and content of sensitive carbonyl compounds, the corresponding weight ratio, group ratio relationship, initial content, change rate and change difference, a correlation analysis is performed to screen out optical parameters and / or combination functions of optical parameters with high correlation, that is, specific optical parameters and / or sensitivity combination functions;

[0023] Based on specific optical parameters and / or sensitivity combination functions, as well as the corresponding sensitive carbonyl types, weight ratios, group proportion relationships, initial contents, change rates and change differences, the Fisher linear discriminant or support vector machine qualitative discriminant method is used to establish the qualitative identification model for authentic raw meat and adulterated meat.

[0024] Preferably, it also includes: based on specific optical parameters and / or sensitivity combination functions, and corresponding sensitive carbonyl types, weight ratios, group proportion relationships, initial contents, change rates and change differences, principal component analysis, partial least squares discriminant analysis and orthogonal partial least squares discriminant analysis methods are used to establish a quantitative identification model for the adulterated meat with different contents.

[0025] Preferably, the functional model of the biological ultra-weak luminescence dynamics change law is expressed as shown in formula (1):

[0026]

[0027] Among them, I(t) represents the ultra-weak luminescence intensity at time t, ISL represents the luminescence intensity of the spontaneous photon when there is no light source, I0 represents the initial intensity parameter, τ represents the characteristic time, and β represents the attenuation factor;

[0028] The total light intensity I(T) is defined as the total light intensity of I(t) integrated within the time period T. The function model is expressed as shown in formula (2):

[0029]

[0030] Among them, T represents the total ultra-weak luminescence time;

[0031] Decay time T 衰变 It is defined as the time taken for the light intensity I(t) to decay to 1 / M of the initial light intensity I0. The function model is shown in formula (3):

[0032]

[0033] Wherein, M is 2 or 3;

[0034] Initial slope S 斜率 It is defined as the rate of change of the ultra-weak luminescence intensity I(t) at time zero (t=0), and the function model is expressed as shown in formula (4):

[0035]

[0036] Average intensity I 平均 It is defined as the average ultra-weak luminescence intensity of the total light intensity I(T) in the T time period. The function model is shown in formula (5):

[0037]

[0038] Preferably, the total carbonyl content is obtained by ultraviolet absorbance, the total aldehyde compound content is obtained by hydroxylamine hydrochloride-potentiometric titration, the total carboxylic acid and derivative content is obtained by acid-base neutralization titration, and the total keto compound content is obtained by subtracting the total aldehyde content and the total carboxyl content from the total carbonyl content.

[0039] Preferably, the types and contents of carbonyl compounds, aldehyde compounds, keto compounds and carboxylic acid derivatives are detected by gas / liquid chromatography coupled to mass spectrometry.

[0040] The present invention includes at least the following beneficial effects: The method for identifying the authenticity of raw meat for dishes based on ultra-weak luminescence technology provided by the present invention accurately collects the biological ultra-weak luminescence of real meat and adulterated meat, scientifically searches for the correlation between the biological ultra-weak luminescence law and the structure and content of protein oxidation changes, establishes a qualitative identification model for real raw meat and adulterated meat and a quantitative identification model for adulterated meat with different contents, thereby realizing rapid and accurate qualitative and quantitative identification of adulterated meat.

[0041] Other advantages, objectives and features of the present invention will be embodied in part through the following description, and in part will be understood by those skilled in the art through study and practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] Figure 1 A flow chart is established for the model of predicting adulteration of raw meat for dishes by ultra-weak luminescence response to carbonyl changes mediated by protein oxidation in muscle of the present invention;

[0043] Figure 2 Establishing a flow chart for the qualitative identification model of the real raw meat and adulterated meat and the quantitative identification model of the adulterated meat with different contents of the present invention;

[0044] Figure 3 This is a schematic diagram of the principle of collecting ultra-weak luminescence signals of samples according to one of the technical solutions of the present invention. DETAILED DESCRIPTION

[0045] The present invention is further described in detail below in conjunction with the accompanying drawings so that those skilled in the art can implement the invention with reference to the description.

[0046] It should be noted that the experimental methods described in the following embodiments are conventional methods unless otherwise specified, and the reagents and materials can be obtained from commercial channels unless otherwise specified.

[0047] like Figures 1 to 3 As shown, the present invention provides a method for identifying the authenticity of raw meat for dishes based on ultra-weak luminescence technology. The implementation process of using the method to identify adulterated raw meat includes the following parts:

[0048] 1. Model establishment for predicting adulterated raw meat using ultra-weak luminescence technology:

[0049] 1.1 Use the detection system to detect and obtain the ultra-weak luminescence signal of the sample:

[0050] Detection instructions: Turn on the light source 4 in the dark box 2 and irradiate the sample 1 for a period of time. The light source 4 is preferably in the range of 300-350nm, and the irradiation time of the sample 1 is preferably 5-10min. Then turn off the light source 4, and the ultra-weak luminescence signal generated by the sample 1 is collected by the ultra-weak luminescence signal collection component 3. The collection time is preferably 10-30s after the light source 4 is turned off.

[0051] The above acquisition process is repeated continuously to complete the acquisition of ultra-weak luminescence signals of multiple samples.

[0052] 1.2 Determine the optical parameters of the ultra-weak luminescence signal of the sample:

[0053] like Figure 1As shown in Figure Ⅰ, based on the ultra-weak luminescence signal obtained by the above detection, the ultra-weak luminescence curve of the sample oxidized under photosensitivity conditions for a period of time can be obtained, and then the biological ultra-weak luminescence kinetic curve of the sample is analyzed with light intensity-time as a parameter to clarify the characteristics of the decay function curve, and the exponential function, curve function or quantum function combined with the correlation coefficient R is used to determine the optimal decay kinetic model, and the 1stOpt numerical processing software is combined with the least squares algorithm and the general global optimization algorithm to solve the optimal optical parameters, including the decay time T 衰变 , initial slope S 斜率 , spontaneous photon intensity ISL, total light intensity I(T), average light intensity I 平均 Etc., these parameters are used to jointly analyze the optimal decay kinetics of ultra-weak luminescence after meat oxidation. The ultra-weak luminescence law after photosensitized oxidation conforms to the characteristics of biological delayed luminescence. Taking the curve decay model as an example, the definitions of the above parameters are as follows:

[0054] Ultra-weak luminescence real-time light intensity I(t):

[0055] It is defined as the kinetic change law of the ultra-weak luminescence intensity decaying with time after the photo-oxidation is completed, as shown in formula (1).

[0056]

[0057] Total light intensity I(T):

[0058] Defined as the total light intensity I(t) integrated over time T

[0059]

[0060] The three parameters I0, τ, and β in the formula are obtained by fitting the ultra-weak luminescence curve with the corresponding attenuation function, and have clear physical meanings. I0 represents the initial intensity parameter, which depends on the properties of the sample to be tested and is also related to the lighting conditions. τ is the characteristic time, which is only related to the properties of the sample to be tested. β is the attenuation factor, which represents the attenuation rate. ISL represents the luminescence intensity of the spontaneous photons in the absence of a light source, and T represents the total ultra-weak luminescence time.

[0061] Decay time T 衰变 :

[0062] It is defined as the time taken for the light intensity I(t) to decay to 1 / M (M is 2 or 3) of the initial light intensity I0, as shown in formula (3).

[0063]

[0064] In the formula, I0 represents the initial intensity parameter, τ is the characteristic time, β is the attenuation factor, and ISL represents the luminescence intensity of the spontaneous photons in the absence of a light source, all of which are measurable parameters.

[0065] Initial slope S 斜率 :

[0066] It is defined as the rate of change of the ultra-weak luminescence intensity I(t) at time zero (t=0), as shown in formula (4),

[0067]

[0068] As shown in formula (2), I0 represents the initial intensity parameter, τ is the characteristic time, and β is the attenuation factor, all of which are measurable parameters.

[0069] Average intensity I 平均 :

[0070] It is defined as the average ultra-weak luminescence intensity in the T time period, as shown in formula (5),

[0071]

[0072] Where T is the total ultra-weak luminescence time, I(T) is the total light intensity within the time T, and all of them are measurable parameters obtained by formula (2).

[0073] After obtaining the above optical parameters, the luminous intensity I of the spontaneous photons without light source is calculated using the initial intensity parameter I0, characteristic time τ, attenuation factor β, and SL The parameters obtained from the decay curve fitting can directly establish the correlation with the changes in the physical and chemical indicators or structure of the meat, and can also be used to determine the decay time T 衰变 , initial slope S 斜率 , spontaneous photon intensity ISL, total light intensity I(T), average light intensity I 平均 By coupling several optical parameters with each other or constructing new functions to confirm the correlation with the internal physical and chemical indicators of meat products, a prediction and discrimination model corresponding to ultra-weak luminescence signals and physical and chemical indicators is established.

[0074] 1.3. Determination of sensitive carbonyl groups in samples before and after photosensitive oxidation:

[0075] Studies by scholars have shown that biological ultra-weak luminescence technology can be used to measure changes in meat quality, and the de-excitation luminescence of excited carbonyl compounds in organisms is the main source of biological ultra-weak luminescence. The de-excitation of these compounds will produce spectra of different wavelengths, which can reflect the sensitive changes in the internal components of the organism. Compared with pure meat, adulterated meat has different internal protein components. The content and types of carbonyl compounds that respond to biological ultra-weak luminescence after protein oxidation are also different. Under the same photosensitizing oxidation conditions, the ultra-weak luminescence kinetics of the corresponding carbonyl compounds will also be significantly different. This is the principle and basis for identifying adulterated meat based on biological ultra-weak luminescence technology that responds to changes in carbonyl content. At present, there are many types of carbonyl compounds after raw meat protein oxidation. The known types of carbonyl compounds include ketones, aldehydes and carboxylic acids. Screening out sensitive carbonyl compounds that respond to biological ultra-weak luminescence from these major categories of carbonyl compounds is conducive to establishing a stable evaluation model for identifying adulterated meat. The flow chart for the determination of physical and chemical indicators of carbonyl content in meat after oxidation is shown in the following figure. Figure 1 As shown in Figure Ⅱ, the specific methods include:

[0076] First, extract myofibrils from the sample to be tested, prepare a protein solution, and divide it into 3 equal parts:

[0077] ① The total carbonyl group content of the first protein solution was determined by ultraviolet absorbance method and calculated as (C=O) 总羰基基团含量 ;

[0078] ② The second protein solution is directly neutralized and titrated with standard alkali solution KOH or NaOH solution, with thymolphthalein as the indicator. The final amount of alkali solution consumed is the content of carboxylic acid and its derivatives in the protein solution (nmol·mg -1 Protein), calculated as (COOH) 总羧酸及衍生物基团含量 ;

[0079] ③ The third portion of protein solution was determined by the method of hydroxylamine hydrochloride-potentiometric titration for total aldehyde content. 0.25 mol / L hydroxylamine hydrochloride solution was slowly added to the protein solution, and it was continuously stirred to dissolve into a uniform solution, and the acidity was measured in real time until the acidity remained unchanged after a certain volume of hydroxylamine hydrochloride solution was added, indicating that the aldehyde group in the protein solution reacted completely with hydroxylamine hydrochloride to generate hydrochloric acid. At this time, methyl orange indicator was added, and 0.1 mol / L alkali solution was continuously added for neutralization. The amount of alkali solution consumed was the total acid content in the protein solution. The total content of carboxylic acid and its derivatives (COOH) 总羧酸及衍生物基团含量 It has been calculated, so the aldehyde group content in the protein solution is deducted from the total alkali content minus the carboxylic acid and derivative consumption, which is recorded as aldehyde group (CHO) 总醛基基团含量 ;

[0080] ④Total keto group content (R-(C=O)-R) 总酮基基团含量is the difference between the total carbonyl content and the total aldehyde content and the total carboxyl content, satisfying formula (6);

[0081] (R-(C=O)-R) 总酮基基团含量 =(C=O) 总羰基基团含量 -(COOH) 总羧酸及衍生物基团含量 -(CHO) 总醛基基团含量

[0082] ----Formula (6)

[0083] According to the above results, the total content in the raw meat samples to be tested is 3 times the content of the relevant groups in each solution. After obtaining the total amount of several carbonyl groups, the sensitive carbonyl groups related to the composition differences of the raw meat of the dish are screened by using the specific changes of biological ultra-weak spectra and optical parameters. Then, the gas / liquid chromatography-mass spectrometry method is used to determine the specific types and contents of carbonyl compounds in the sensitive groups (sensitive aldehyde compounds, sensitive ketone compounds, sensitive carboxylic acid compounds, sensitive carboxylic acid derivatives), which are used together with biological ultra-weak luminescence spectra and ultra-weak luminescence optical parameters to establish a qualitative or quantitative discrimination model for adulteration of raw meat of the dish.

[0084] 1.4 Method for establishing a model for predicting adulteration of raw meat ingredients for dishes using ultra-weak biological luminescence:

[0085] The qualitative identification model of real raw meat and adulterated meat and the quantitative identification model of adulterated meat with different contents are established. The specific methods include:

[0086] like Figure 1 As shown in Figure Ⅲ, qualitative discrimination methods such as Fisher linear discriminant and support vector machine are used, combined with the initial intensity parameter I0, characteristic time τ, attenuation factor β, and spontaneous photon luminescence intensity I in the absence of light source in the optical parameters. SL The parameters obtained from the attenuation curve fitting are directly correlated with the changes in the internal physicochemical indicators or structural changes of the meat (the content of sensitive carbonyl groups after photosensitive oxidation of the raw meat of the dish, the total carbonyl content, the proportion of each group, etc.), among which the initial intensity parameter I0 can represent the initial total content of the internal active physicochemical carbonyl groups after photosensitive oxidation, the characteristic time τ represents the mutual influence relationship of several carbonyl groups in the physicochemical indicators, the attenuation factor β represents the change of the carbonyl group, and the luminescence intensity of the spontaneous photon in the absence of light source I SL Represents the carbonyl group content in the absence of photosensitized oxidation.

[0087] It can also be expressed by the decay time T 衰变 , initial slope S 斜率 , spontaneous photon intensity ISL, total light intensity I(T), average light intensity I 平均By coupling several optical parameters with each other or constructing new functions to confirm the correlation with the internal physical and chemical indicators of meat products, a qualitative and quantitative discrimination model for biological ultra-weak luminescence and authentic raw meat is established.

[0088] For example: The specific process is as follows: Figure 2 As shown:

[0089] Sample preparation: 30 samples of real raw meat (adulteration ratio 0), adulterated meat gradient of 2.5%, 3 samples for each ratio, a total of 150 samples.

[0090] The ultra-weak luminescence signals of 150 samples were collected using the method in 1.1, and the optical parameters, attenuation function, and spectral curve of the ultra-weak luminescence signals of each sample were determined using the method in 1.2.

[0091] The method in 1.3 was used to determine the carbonyl compounds of each sample before and after photosensitive oxidation, including the total amount of various carbonyl groups and the type and content of specific carbonyl compounds.

[0092] The method in 1.4 is used to analyze and process the optical parameters, attenuation function, spectral curve of the ultra-weak luminescence signal of each sample in 1.1 and the correlation between the total amount of carbonyl groups and the type and content of specific carbonyl compounds in 1.3, and a qualitative identification model for authentic raw meat and adulterated meat and a quantitative identification model for adulterated meat with different contents are established.

[0093] 2. Application Examples

[0094] Taking the minced beef raw material in celery beef mince as an example, a certain proportion of duck meat is adulterated in the minced beef raw material, and the method of the present invention is used to detect the raw meat, and the process is as follows: turn on the light source 4 in the dark box 2, irradiate the sample 1, the wavelength of the light source 4 is 350nm, and the irradiation time of the sample 1 is 5 minutes, and then turn off the light source 4, and the ultra-weak luminescence signal collection component 3 collects the ultra-weak luminescence signal generated by the sample 1, and the collection time is preferably 10 seconds after the light source 4 is turned off.

[0095] After obtaining the ultra-weak luminescence signal of the adulterated beef minced meat sample after photosensitive oxidation, the biological ultra-weak luminescence kinetic curve of the sample was analyzed with light intensity-time as the parameter, the characteristics of the attenuation function curve were clarified, and the optimal attenuation kinetic model was determined by combining the hyperbolic function with the correlation coefficient R, and the initial intensity parameter I0, characteristic time τ, attenuation factor β, and spontaneous photon luminescence intensity I in the absence of light source were analyzed. SL The parameters obtained from the decay curve fitting are obtained by 1stOpt numerical processing software combined with the least squares algorithm and the general global optimization algorithm to solve the optimal optical parameters, including the decay time T 衰变 , initial slope S 斜率 , spontaneous photon intensity ISL, total light intensity I(T), average light intensity I 平均et al. used these parameters to analyze the optimal attenuation kinetics of ultra-weak luminescence after oxidation of adulterated minced beef.

[0096] After obtaining the ultra-weak luminescence information and kinetic change rules of the samples through the above process, the identification results are output and displayed through the qualitative identification model of real raw meat and adulterated meat and the quantitative identification model of adulterated meat with different contents built into the host computer software.

[0097] Although the embodiments of the present invention have been disclosed as above, they are not limited to the applications listed in the specification and the implementation modes, and they can be fully applied to various fields suitable for the present invention. For those familiar with the art, additional modifications can be easily implemented. Therefore, without departing from the general concept defined by the claims and the scope of equivalents, the present invention is not limited to the specific details and the illustrations shown and described herein.

Claims

1. A method for identifying the authenticity of raw meat for dishes based on ultra-weak luminescence technology, characterized in that: The following steps are involved: Step 1: Detection to obtain the ultra-weak luminescence signal of the sample after a certain period of photosensitive oxidation; Step 2: Based on the ultra-weak luminescence signal of step 1, the light intensity-time is used as a parameter to analyze and establish the biological ultra-weak luminescence kinetic change law of the sample, and the attenuation kinetic function model of each optical parameter is established, and then the optimal attenuation kinetic function model of each optical parameter is determined by the correlation coefficient, and the variables of the optimal attenuation kinetic function model are analyzed to obtain the optimal optical parameters; Step 3, inputting the optimal optical parameters obtained in step 2 into a qualitative identification model for genuine raw meat and adulterated meat established based on the corresponding optical parameters, and outputting a qualitative result of the adulteration of the sample; Among them, the specific method of step 2 includes: Based on the biological ultra-weak luminescence kinetics curve, the decay kinetics function model of the exponential function, curve function or quantum function of each optical parameter is established, where the optical parameters include photon density, decay time, initial slope, state parameter, order parameter, spontaneous photon intensity in the absence of light source, total light intensity, average light intensity, initial intensity parameter 、 Characteristic time 、 Attenuation factor; The best decay kinetic function model was screened out using the correlation coefficient; The 1stOpt software was used in combination with the least squares algorithm and the general global optimization algorithm to solve the optimal optical parameters of the optimal decay kinetic function model; The modeling method of the qualitative identification model of authentic raw meat and adulterated meat specifically includes: Preparing a plurality of authentic raw meat samples and a plurality of adulterated meat samples, and obtaining corresponding ultra-weak luminescence signals respectively, and establishing corresponding biological ultra-weak luminescence kinetic curves and attenuation kinetic function models, wherein a plurality of adulterated meat samples with different gradient ratios are set; Physical and chemical detection methods are used to detect the total carbonyl content, total aldehyde compound content, total carboxylic acid and derivative content, and total keto compound content of the corresponding authentic raw meat samples and the corresponding adulterated meat samples before and after photosensitive oxidation; Based on the attenuation kinetic function model, the changes in optical parameters are correlated with the total keto compound content, the total carboxylic acid and derivative content, and the total aldehyde compound content, and the carbonyl species and content with high correlation are screened out, that is, sensitive carbonyl groups are obtained; The physical and chemical detection method detects the type and content of sensitive carbonyl compounds, and calculates the corresponding weight ratio, group ratio relationship, and initial content; Based on the change of the optical parameters of the attenuation kinetic function model and the type and content of the compound with sensitive carbonyl, the corresponding weight ratio, the group ratio relationship, the initial content, the change rate and the change difference, a correlation analysis is performed to screen out optical parameters with high correlation and / or a combination function of optical parameters, that is, specific optical parameters and / or sensitivity combination functions, wherein the sensitivity combination function is a function formed by mathematical operations on multiple optical parameters; Based on specific optical parameters and / or sensitivity combination functions, as well as corresponding sensitive carbonyl types, weight ratios, group ratio relationships, initial contents, change rates, and change differences, a Fisher linear discriminant or support vector machine qualitative discriminant method is used to establish the qualitative identification model for the authentic raw meat and adulterated meat; The functional model of the dynamic change law of biological ultra-weak luminescence is shown in formula (1): -----Official (1) in, Indicated in t The ultra-weak luminous intensity at the moment, It represents the luminous intensity of spontaneous photons when there is no light source. I 0 represents the initial strength parameter, τ Indicates the characteristic time, β represents the attenuation factor; Total light intensity Defined as T Within the time period The integrated total light intensity is expressed in the function model as shown in formula (2): -----Official (2) in, T Indicates the total ultra-weak luminescence time; Decay time T 衰变 Defined as light intensity Decay to initial light intensity I 0 1 / 1 of the intensity M The time taken is expressed by the function model as shown in formula (3): -----Official (3) in, M is 2 or 3; Initial slope S 斜率 Defined as ultra-weak luminescence intensity At time zero ( t =0), the function model is expressed as shown in formula (4): -----Official (4) Average Strength I 平均 Defined as the total light intensity exist T The average ultra-weak luminescence intensity of a time period is expressed by the function model as shown in formula (5): -------Official (5).

2. The method for identifying the authenticity of raw meat for dishes based on ultra-weak luminescence technology according to claim 1, characterized in that: Also includes: The optimal optical parameters obtained in step 2 are input into the quantitative identification model of adulterated meat with different contents established based on the corresponding optical parameters, and the quantitative result of adulteration of the sample is obtained as output.

3. The method for identifying the authenticity of raw meat for dishes based on ultra-weak luminescence technology according to claim 1, characterized in that: The specific method for obtaining the ultra-weak luminescence signal of the sample after photosensitive oxidation for a certain period of time includes: The samples were irradiated with light of wavelength 300-350 nm for 5-10 min; Collect ultra-weak luminescence signals within 10 to 30 s after sample irradiation.

4. The method for identifying the authenticity of raw meat for dishes based on ultra-weak luminescence technology according to claim 2, characterized in that: Also includes: Based on specific optical parameters and / or sensitivity combination functions, as well as the corresponding sensitive carbonyl types, weight ratios, group proportion relationships, initial contents, change rates and change differences, principal component analysis, partial least squares discriminant analysis and orthogonal partial least squares discriminant analysis methods are used to establish a quantitative identification model for the adulterated meat with different contents.

5. The method for identifying the authenticity of raw meat for dishes based on ultra-weak luminescence technology according to claim 1, characterized in that: The total carbonyl content was obtained by ultraviolet absorbance, the total aldehyde compound content was obtained by hydroxylamine hydrochloride-potentiometric titration, the total carboxylic acid and derivative content was obtained by acid-base neutralization titration, and the total keto compound content was obtained by subtracting the total aldehyde content and the total carboxyl content from the total carbonyl content.

6. The method for identifying the authenticity of raw meat for dishes based on ultra-weak luminescence technology according to claim 1, characterized in that: Gas / liquid chromatography-mass spectrometry was used to detect the types and contents of carbonyl compounds, aldehyde compounds, keto compounds, and carboxylic acid derivatives.

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