Method, device and system for rapid identification of soup

Abstract

The application provides a detection method, device and system for rapidly identifying soup, characterized in that the method comprises the following steps: obtaining volatile components of a pre-prepared soup and volatile components of a to-be-detected soup sample based on first preset parameters; constructing a standard fingerprint spectrum for the volatile components of the pre-prepared soup based on second preset parameters; constructing a to-be-detected fingerprint spectrum for the volatile components of the to-be-detected soup sample based on the second preset parameters; comparing and analyzing the to-be-detected fingerprint spectrum based on the standard fingerprint spectrum; confirming the authenticity of the to-be-detected soup sample based on the comparison and analysis result; obtaining the material components of the pre-prepared soup by extracting and analyzing the volatile components, and constructing the standard fingerprint spectrum based on the material components, so that the to-be-detected soup sample is compared based on the standard fingerprint spectrum, thereby realizing rapid and accurate identification of the to-be-detected soup sample.

Description

Technical Field

[0001] This invention belongs to the field of food identification technology, specifically relating to a detection method, device, and system for rapidly identifying soups. Background Technology

[0002] Bamboo shoot and duck soup is a well-known summer seasonal nourishing soup in the Chaoshan region. Locals believe that "medicinal supplements are not as good as food supplements, and food supplements are not as good as soup supplements." Bamboo shoot and duck soup is rich in nutrients. The slightly cooling properties of bamboo shoots combined with the slightly cooling properties of duck meat give it excellent effects in nourishing yin and relieving dryness, nourishing the stomach and promoting body fluids, and removing dampness and toxins. Regular consumption can clear internal heat, moisten the lungs and relieve coughs, invigorate qi and the stomach, increase appetite, and promote digestion. Its excellent health benefits have made it a favorite among locals. Bamboo shoot and duck soup is a local traditional nourishing delicacy with a history of over a hundred years. According to incomplete statistics, every summer in Jieyang, Chaozhou, Shantou, and surrounding cities and counties, the amount of fresh bamboo shoots used to make bamboo shoot and duck soup reaches over 50,000 tons. The high-quality raw materials and traditional dietary habits have created a unique consumer economy for bamboo shoot and duck soup, but the processing mainly relies on traditional home cooking and restaurant methods, without the development of an industrialized processing model.

[0003] The flavor of bamboo shoot and duck soup is determined by both flavor compounds and volatile flavor compounds. When heated, carbohydrates, proteins, lipids, and other substances in the ingredients decompose into small molecules of reducing sugars, ribose, free amino acids, polypeptides, nucleic acids, and other flavor compounds, which are released into the soup to produce different flavor combinations such as umami, sweetness, and saltiness. Volatile flavor compounds such as hydrocarbons, aldehydes, and ketones produced by lipid degradation, deamination, and decarboxylation of free amino acids affect the overall flavor of the soup.

[0004] The low content, complex structure, instability, and lack of obvious patterns of volatile flavor compounds in food have posed certain challenges to research. Gas chromatography-ion mobility mass spectrometry (GC-IMS) is a relatively new and advanced rapid detection technique for volatile organic compounds. It can simultaneously obtain information on the composition of flavor compounds and sample quality, and has advantages such as high sensitivity, strong resolution, high efficiency and speed, no need for complex sample pretreatment, and low sample analysis temperature, thus more accurately reflecting the flavor state of the sample.

[0005] The nutritional characteristics, safety, and volatile flavor components of soups are the three main factors that determine the quality of soups. These are fundamental issues that need to be analyzed in the industrialization process of local traditional specialty soups. Therefore, it is necessary to analyze and study the volatile flavor components of soups. However, there is currently no relevant research on using fingerprinting to identify the authenticity of soups, and no fingerprinting of soups has been established. There are also no reports on fingerprinting of soups. Even if there are very few isolated cases, it is impossible to accurately and quickly identify the authenticity of soups. Summary of the Invention

[0006] To overcome the shortcomings of existing technologies, this invention provides a rapid identification method, device, and system for soup products, thereby solving the problem that existing technologies cannot accurately and quickly identify the authenticity of soup products.

[0007] One embodiment of the present invention provides a rapid detection method for identifying soup products, comprising the following steps:

[0008] The volatile components of the pre-prepared soup and the volatile components of the soup sample to be tested were obtained based on the first preset parameters.

[0009] A standard fingerprint spectrum is constructed for the volatile components of the pre-prepared soup based on the second preset parameters;

[0010] Based on the second preset parameters, a fingerprint spectrum is constructed for the volatile components of the soup sample to be tested;

[0011] The fingerprint spectrum to be tested is compared and analyzed based on the standard fingerprint spectrum.

[0012] The authenticity of the soup sample to be tested was confirmed based on the comparative analysis results.

[0013] In one embodiment, the first preset parameter includes:

[0014] The injection volume is 500 μL;

[0015] The incubation time is 20 minutes;

[0016] The injection needle temperature is 85℃; and

[0017] The incubation speed is 500 rpm.

[0018] In one embodiment, the second preset parameter includes:

[0019] Analysis time: 30 min;

[0020] Column type: FS-SE-54-CB-115m ID: 0.53mm;

[0021] Column temperature: 60℃;

[0022] Carrier gas: N2;

[0023] Flow rate: Initially 2.0 mL / min, maintained for 2 min, then increased to 10 mL / min within 8 min, then increased to 100 mL / min within 10 min, until the flow rate was increased to 150 mL / min within 30 min;

[0024] Ion mobility spectrum temperature: 45℃;

[0025] The flow rate was kept constant at 150 mL / min for 30 min.

[0026] In one embodiment, the step of obtaining the volatile components of the pre-prepared soup and the volatile components of the soup sample to be tested based on a first preset parameter includes:

[0027] The volatile components of the pre-prepared soup are obtained using a headspace feeder with a first preset parameter.

[0028] The volatile components of the soup sample to be tested are obtained using a headspace feeder with a first preset parameter.

[0029] In one embodiment, the construction of a standard fingerprint spectrum for the volatile components of the pre-prepared soup based on a second preset parameter includes:

[0030] The volatile components of the pre-prepared soup were analyzed using a gas chromatography-ion mobility spectrometry system with a second preset parameter, and the results were output.

[0031] Obtain the output result of the pre-prepared soup;

[0032] The output results of the pre-prepared soup are judged according to preset rules to generate the standard fingerprint spectrum;

[0033] The pre-prepared soup includes bamboo shoot soup, duck soup, and bamboo shoot and duck soup;

[0034] The standard fingerprint spectrum includes a first fingerprint spectrum, a second fingerprint spectrum, and a third fingerprint spectrum;

[0035] The first fingerprint spectrum was generated based on the bamboo shoot soup;

[0036] The second fingerprint pattern was generated based on the duck soup;

[0037] The third fingerprint spectrum is generated based on the bamboo shoot and duck soup.

[0038] In one embodiment, the step of constructing a fingerprint spectrum for the volatile components of the soup sample based on a second preset parameter includes:

[0039] The volatile components of the soup sample to be tested were analyzed using a gas chromatography-ion mobility spectrometry instrument with a second preset parameter, and the results were output.

[0040] Obtain the output results of the soup sample to be tested;

[0041] The output results of the soup sample to be tested are judged according to preset rules, and the fingerprint spectrum to be tested is generated.

[0042] The soup sample to be tested is bamboo shoot and duck soup; the ratio of the bamboo shoot and duck soup to the bamboo shoot soup is 1:1; the ratio of the bamboo shoot and duck soup to the duck soup is 1:1; the ratio of the bamboo shoot and duck soup to the bamboo shoot and duck soup is 1:1.

[0043] The preset rule is configured to use the output result of bamboo shoot and duck soup as the benchmark.

[0044] In one embodiment, the step of comparing and analyzing the fingerprint spectrum to be tested based on the standard fingerprint spectrum includes:

[0045] The fingerprint spectrum to be tested is compared with the third fingerprint spectrum to determine whether the fingerprint spectrum to be tested and the third fingerprint spectrum are consistent, and the first comparison result is output to confirm the authenticity of the soup sample to be tested.

[0046] If the first comparison result indicates that the fingerprint spectrum to be tested is inconsistent with the third fingerprint spectrum, the first fingerprint spectrum and the second fingerprint spectrum are respectively compared with the fingerprint spectrum to be tested, and a second comparison result is output to confirm the difference between the soup sample to be tested and the pre-prepared soup.

[0047] In one embodiment, it further includes:

[0048] The soup sample to be tested was subjected to PCA analysis to further confirm its authenticity.

[0049] One embodiment of the present invention also provides a detection device for rapid identification of soup products, characterized in that it comprises:

[0050] A headspace feeder with a first preset parameter is used to obtain the volatile components of the pre-prepared soup and the volatile components of the soup sample to be tested.

[0051] A gas chromatography-ion mobility spectrometry (GC-IMS) instrument with a second preset parameter is used to analyze the volatile components of the pre-prepared soup to form a standard fingerprint spectrum; and to analyze the volatile components of the soup sample to be tested to form a standard fingerprint spectrum.

[0052] The analysis module is used to compare and analyze the fingerprint spectrum to be tested against the standard fingerprint spectrum in order to confirm the authenticity of the soup sample to be tested.

[0053] In one embodiment of the present invention, a detection system for rapidly identifying soup products is also provided, including a memory, a processor, and a computer program stored in the memory and executable on the processor. When the computer program is executed by the processor, it implements the steps of the detection method for rapidly identifying soup products as described above.

[0054] The rapid identification method, apparatus, and system for soup products provided in the above embodiments have the following beneficial effects:

[0055] 1. In one embodiment, by obtaining the volatile components of the pre-prepared soup, and extracting and analyzing them, the material composition of the pre-prepared soup is obtained. A standard fingerprint spectrum is constructed based on the material composition, so that the authenticity of the soup sample to be tested can be quickly identified and detected by comparing it with the standard fingerprint spectrum.

[0056] 2. In one embodiment, by presetting a first preset parameter for the headspace feeder and a second preset parameter for the gas chromatography-ion mobility spectrometry (GC-IMS) instrument, the volatile components of the pre-prepared soup and the soup sample to be tested are analyzed efficiently and accurately. This ensures the construction of the standard fingerprint spectrum and the fingerprint spectrum to be tested, and enables the soup sample to be tested to be compared quickly and accurately based on the standard fingerprint spectrum. This provides benchmark comparison data for subsequent comparison analysis, provides quality control assurance for industrial production, and realizes standardized, streamlined, and professional comparative analysis. Moreover, the sample to be tested does not require pretreatment, and the soup sample to be tested can be quickly and accurately identified, and its authenticity can be distinguished intuitively and effectively. Attached Figure Description

[0057] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on the structures shown in these drawings without creative effort.

[0058] Figure 1 This is a schematic diagram illustrating the workflow of a rapid identification method for soup products provided in an embodiment of the present invention.

[0059] Figure 2 This is a schematic diagram illustrating the output results analysis of the pre-prepared soup in the rapid identification method for soup provided in this embodiment of the invention.

[0060] Figure 3 This is a schematic diagram of the standard fingerprint spectrum for the rapid identification method of soup provided in this embodiment of the invention.

[0061] Figure 4 A schematic diagram of the GC-IMS fingerprint spectrum of the rapid identification method for soup provided in this embodiment of the invention.

[0062] Figure 5 This is a schematic diagram of the principal component analysis of the rapid identification method for soup provided in this embodiment of the invention. Detailed Implementation

[0063] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0064] It should be noted that if the embodiments of the present invention involve directional indications (such as up, down, left, right, front, back, etc.), the directional indications are only used to explain the relative positional relationship and movement of the components in a specific posture. If the specific posture changes, the directional indications will also change accordingly.

[0065] Furthermore, if the embodiments of this invention involve descriptions such as "first" or "second," these descriptions are for descriptive purposes only and should not be construed as indicating or implying their relative importance or implicitly specifying the number of technical features indicated. Thus, a feature defined with "first" or "second" may explicitly or implicitly include at least one of those features. Additionally, the use of "and / or" or "and / or" throughout the text includes three parallel solutions. For example, "A and / or B" includes solution A, solution B, or a solution where both A and B are satisfied simultaneously. Furthermore, the technical solutions of the various embodiments can be combined with each other, but this must be based on the ability of those skilled in the art to implement them. When the combination of technical solutions is contradictory or impossible to implement, it should be considered that such a combination of technical solutions does not exist and is not within the scope of protection claimed by this invention.

[0066] Please see Figure 1-5 One embodiment of the present invention provides a rapid detection method for identifying soup products, comprising the following steps:

[0067] S100. Based on the first preset parameters, obtain the volatile components of the pre-prepared soup and the volatile components of the soup sample to be tested.

[0068] S200. Construct a standard fingerprint spectrum for the volatile components of the pre-prepared soup based on the second preset parameters;

[0069] S300. Construct a fingerprint spectrum of the volatile components of the soup sample to be tested based on the second preset parameters.

[0070] S400. Compare and analyze the fingerprint spectrum to be tested according to the standard fingerprint spectrum;

[0071] S500. Confirm the authenticity of the soup sample to be tested based on the comparative analysis results.

[0072] In this embodiment, by obtaining the volatile components of the pre-prepared soup and extracting and analyzing them, the material composition and characteristic information of the pre-prepared soup are obtained. A standard fingerprint spectrum is constructed based on the material composition so that the authenticity of the soup sample to be tested can be quickly identified and detected by comparing it with the standard fingerprint spectrum.

[0073] In one embodiment, the first preset parameter includes:

[0074] The injection volume is 500 μL;

[0075] The incubation time is 20 minutes;

[0076] The injection needle temperature is 85℃; and

[0077] The incubation speed is 500 rpm.

[0078] In this embodiment, by using a pre-set first preset parameter, the incubation of the test soup sample and the pre-prepared soup is achieved efficiently and accurately, thereby quickly obtaining the volatile components of the test soup sample and the pre-prepared soup. This ensures the construction of the standard fingerprint spectrum and the test fingerprint spectrum, and enables the test soup sample to be accurately compared quickly and precisely based on the standard fingerprint spectrum. This provides quality control assurance for industrial production, realizes standardized, streamlined and professional comparative analysis, and the test sample does not require pretreatment. It can quickly and accurately identify the test soup sample and intuitively and effectively distinguish its authenticity.

[0079] In one embodiment, the second preset parameter includes:

[0080] Analysis time: 30 min;

[0081] Column type: FS-SE-54-CB-115m ID: 0.53mm;

[0082] Column temperature: 60℃;

[0083] Carrier gas: N2;

[0084] Flow rate: Initially 2.0 mL / min, maintained for 2 min, then increased to 10 mL / min within 8 min, then increased to 100 mL / min within 10 min, until the flow rate was increased to 150 mL / min within 30 min;

[0085] IMS temperature: 45℃; IMS stands for ion mobility spectrometry (or ion mobility mass spectrometry); in its early days it was also called gas electrophoresis and plasma chromatography, but in recent years it is mostly translated as ion mobility spectrometry.

[0086] The flow rate was kept constant at 150 mL / min for 30 min.

[0087] In this embodiment, by presetting the second preset parameters of the gas chromatography-ion mobility spectrometry (GC-IMS), the volatile components of the pre-prepared soup and the soup sample to be tested are analyzed efficiently and accurately. This ensures the construction of the standard fingerprint spectrum and the fingerprint spectrum to be tested, and enables the soup sample to be tested to be compared quickly and accurately based on the standard fingerprint spectrum. This provides benchmark comparison data for subsequent comparison analysis, provides quality control assurance for industrial production, and realizes standardized, streamlined, and professional comparative analysis.

[0088] In one embodiment, the step of obtaining the volatile components of the pre-prepared soup and the volatile components of the soup sample to be tested based on a first preset parameter includes:

[0089] S110. Use a headspace feeder with a first preset parameter to obtain the volatile components of the pre-prepared soup;

[0090] S120. Use a headspace feeder with a first preset parameter to obtain the volatile components of the soup sample to be tested.

[0091] In this embodiment, by presetting the first preset parameter to the headspace feeder, the incubation of the test soup sample and the pre-prepared soup is achieved efficiently and accurately, thereby quickly obtaining the volatile components of the test soup sample and the pre-prepared soup. This ensures the construction of the standard fingerprint spectrum and the test fingerprint spectrum, and enables the test soup sample to be accurately compared quickly and precisely based on the standard fingerprint spectrum. This provides quality control assurance for industrial production and realizes standardized, streamlined and professional comparative analysis.

[0092] In one embodiment, the construction of a standard fingerprint spectrum for the volatile components of the pre-prepared soup based on a second preset parameter includes:

[0093] S210. Analyze the volatile components of the pre-prepared soup using a gas chromatography-ion mobility spectrometry instrument with a second preset parameter, and output the results;

[0094] S220. Obtain the output result of the pre-prepared soup;

[0095] S230. Determine the output result of the pre-prepared soup according to preset rules, and generate the standard fingerprint spectrum;

[0096] The pre-prepared soup includes bamboo shoot soup, duck soup, and bamboo shoot and duck soup;

[0097] The standard fingerprint spectrum includes a first fingerprint spectrum, a second fingerprint spectrum, and a third fingerprint spectrum;

[0098] The first fingerprint spectrum was generated based on the bamboo shoot soup;

[0099] The second fingerprint pattern was generated based on the duck soup;

[0100] The third fingerprint spectrum is generated based on the bamboo shoot and duck soup.

[0101] In this embodiment, a standard fingerprint spectrum is generated as a reference and compared with the fingerprint spectrum to be tested, thereby achieving efficient and accurate identification and judgment of the authenticity of the bamboo shoot and duck soup to be tested, providing efficient and accurate quality control assurance, and realizing professional, streamlined and efficient production assurance.

[0102] In one embodiment, the step of constructing a fingerprint spectrum for the volatile components of the soup sample based on a second preset parameter includes:

[0103] S310. Analyze the volatile components of the soup sample to be tested using a gas chromatography-ion mobility spectrometry instrument with a second preset parameter, and output the results;

[0104] S320. Obtain the output results of the soup sample to be tested;

[0105] S330. Determine the output result of the soup sample to be tested according to the preset rules, and generate the fingerprint spectrum to be tested;

[0106] The soup sample to be tested is bamboo shoot and duck soup; the ratio of the bamboo shoot and duck soup to the bamboo shoot soup is 1:1; the ratio of the bamboo shoot and duck soup to the duck soup is 1:1; the ratio of the bamboo shoot and duck soup to the bamboo shoot and duck soup is 1:1.

[0107] The preset rule is configured to use the output result of bamboo shoot and duck soup as the benchmark.

[0108] In this embodiment, the volatile components of the bamboo shoot and duck soup to be tested are obtained, and extracted and analyzed according to the volatile components to obtain the material composition and characteristic information of the bamboo shoot and duck soup to be tested. A fingerprint spectrum to be tested is constructed based on the characteristic information, so that the bamboo shoot and duck soup to be tested can be compared with the standard fingerprint spectrum, thereby achieving rapid identification and detection of the bamboo shoot and duck soup to be tested. Preset rules are used to determine the output results of the pre-prepared soup, thereby generating the standard fingerprint spectrum; and to determine the output results of the soup sample to be tested, thereby generating the fingerprint spectrum to be tested.

[0109] In one embodiment, the step of comparing and analyzing the fingerprint spectrum to be tested based on the standard fingerprint spectrum includes:

[0110] S410. Compare the fingerprint spectrum to be tested with the third fingerprint spectrum to determine whether the fingerprint spectrum to be tested and the third fingerprint spectrum are consistent, and output the first comparison result to confirm the authenticity of the soup sample to be tested.

[0111] S420. If the first comparison result indicates that the fingerprint spectrum to be tested is inconsistent with the third fingerprint spectrum, the first fingerprint spectrum and the second fingerprint spectrum are respectively compared with the fingerprint spectrum to be tested, and a second comparison result is output to confirm the difference between the soup sample to be tested and the pre-prepared soup.

[0112] In this embodiment, by analyzing bamboo shoot soup, duck soup, and bamboo shoot duck soup separately and forming a standard fingerprint spectrum, the bamboo shoot duck soup to be tested can be analyzed in an orderly and precise manner. By comparing it with bamboo shoot soup, duck soup, and bamboo shoot duck soup respectively, the authenticity of the bamboo shoot duck soup to be tested can be accurately identified, and the process problems of the bamboo shoot duck soup to be tested can be accurately determined, so as to ensure efficient production and the quality of the bamboo shoot duck soup to be tested.

[0113] The construction of the fingerprint map also includes the following steps:

[0114] Obtain the output results for bamboo shoot soup, duck soup, and bamboo shoot and duck soup respectively;

[0115] Build preset rules;

[0116] The output results of bamboo shoot soup, duck soup and bamboo shoot duck soup are judged according to the preset rules, and the first fingerprint spectrum, the second fingerprint spectrum and the third fingerprint spectrum are generated in sequence.

[0117] The standard fingerprint spectrum includes the first fingerprint spectrum, the second fingerprint spectrum, and the third fingerprint spectrum.

[0118] In this embodiment, the standard fingerprint spectrum includes a two-dimensional fingerprint spectrum and a GC-IMS fingerprint spectrum. The two-dimensional fingerprint spectrum includes a first fingerprint spectrum, a second fingerprint spectrum, and a third fingerprint spectrum. By constructing preset rules to form a standard fingerprint spectrum and a fingerprint spectrum to be tested, efficient, accurate, and streamlined identification of the authenticity of the bamboo shoot and duck soup to be tested is achieved, providing stable and accurate quality control assurance for production. Specifically, the authenticity of the bamboo shoot and duck soup to be tested is identified through the third fingerprint spectrum, and the problems of problematic bamboo shoot and duck soup to be tested are accurately determined through the first and second fingerprint spectra, and the corresponding process problems are precisely located. This provides an efficient and accurate detection method for automated production, greatly improving production efficiency and ensuring production stability.

[0119] The determination of the output results of the pre-prepared soup or the bamboo shoot and duck soup to be tested includes: determining the output results based on a benchmark; when the volatile organic compound (VOC) concentration of the output result is consistent with the benchmark, the background after deduction is white; when the concentration of VOC in the output result is higher than the benchmark, the background is red; when the concentration of VOC in the output result is lower than the benchmark, the background is blue. Specifically:

[0120] like Figure 3 Using a difference comparison mode, a standard fingerprint spectrum was selected. Figure 2 The output result (ZYS spectrum) is used as a reference. Spectra of other samples are subtracted from the reference. If the volatile organic compounds (VOCs) of the two samples are the same, the background after subtraction is white. Light gray (or other colors, such as red, which can be customized) indicates that the concentration of that substance is higher than the reference, and dark gray (or other colors, such as blue, which can be customized) indicates that the concentration of that substance is lower than the reference. Figure 2 The output result (ZYS spectrum) is obtained Figure 3 The third fingerprint spectrum in the image is composed of... Figure 2 The output result (ZS spectrum) is obtained Figure 3 The first fingerprint spectrum in the image is composed of... Figure 2 The output result (YS spectrum) is obtained Figure 3 The second fingerprint spectrum was used to form a standard fingerprint spectrum, which more clearly showed that the bamboo shoot and duck soup had the richest flavor compounds, most of which originated from the duck broth. To clarify the differences in specific flavor compounds among the three soups, qualitative analysis of volatile components was performed based on the gas chromatographic retention time and ion migration time of volatile substances in the soups.

[0121] In one embodiment, it further includes:

[0122] S600. Perform PCA analysis on the soup sample to be tested to confirm the authenticity of the soup sample again.

[0123] In this embodiment, PCA analysis (Principal Component Analysis) is performed on the pre-prepared soup to form a standard flavor substance table. This standard flavor substance table includes a first category, a second category, a third category, and a fourth category. It also includes bamboo shoot soup sequences, duck soup sequences, and bamboo shoot duck soup sequences, each of which includes the first, second, third, and fourth categories. PCA analysis is then performed on the bamboo shoot duck soup to be tested to form a flavor substance table. This table includes the bamboo shoot duck soup sequence to be tested, which includes the first, second, third, and fourth categories. The flavor substance table to be tested is then compared sequentially with the standard flavor substance table to identify the authenticity of the bamboo shoot duck soup to be tested. Alternatively, it can pinpoint the production process that caused the problem in the problematic bamboo shoot duck soup to be tested, thereby achieving accurate identification of the bamboo shoot duck soup to be tested.

[0124] Specifically, the flavor substance list to be tested is first determined based on the bamboo shoot and duck soup sequence to be tested and the bamboo shoot and duck soup sequence, and then secondly determined according to the first category, the second category, the third category, and the fourth category in sequence. Based on the result of the second determination, it is determined whether to perform the third and fourth determinations.

[0125] The third determination configuration is as follows: the bamboo shoot and duck soup sequence to be tested is determined by comparing it with the bamboo shoot soup sequence and the duck soup sequence respectively, so that the bamboo shoot and duck soup sequence to be tested is compared with the first category, the second category, the third category and the fourth category of the bamboo shoot soup sequence and the duck soup sequence respectively;

[0126] The fourth determination configuration is as follows: based on the result of the third determination, the first category, second category, third category and fourth category of the bamboo shoot and duck soup sequence to be tested are compared with the first category, second category, third category and fourth category of the bamboo shoot soup sequence and the duck soup sequence respectively to obtain the fourth determination result.

[0127] The first, second, third, and fourth categories are alcohols, aldehydes, esters, ketones, and other categories (terpenes), respectively.

[0128] Based on the result of the second determination, the authenticity of the bamboo shoot and duck soup to be tested is re-identified, and based on the result of the third determination, the problematic bamboo shoot and duck soup to be tested is again precisely located in the production process that caused the problem.

[0129] Based on the comparative analysis results of the standard fingerprint spectrum and the fingerprint spectrum to be tested, and the correlation based on the results of PCA analysis, the correlation features and / or common analysis results features are analyzed to achieve accurate identification and detection of the bamboo shoot and duck soup, thus providing a guarantee for the stable and automated production of bamboo shoot and duck soup.

[0130] As needed, the standard fingerprint spectrum includes (both the first and second fingerprint spectra) multiple types of fingerprint spectra, each configured as follows: a fingerprint spectrum generated by uncertain factors that are prone to occur in each production process, so as to accurately locate the production process that causes the problem; correspondingly, and / or, the standard flavor substance table includes (both the bamboo shoot soup sequence and the duck soup sequence) fingerprint spectra generated by uncertain factors that are prone to occur in each production process, so as to accurately locate the production process that causes the problem.

[0131] In one embodiment, obtaining a standard fingerprint spectrum and a standard flavor profile includes the following steps:

[0132] (1) Sample incubation: Incubate the pre-prepared soups 1.1, 1.2, and 1.3 at 85°C to obtain the volatile components;

[0133] (2) Parameter adjustment: The parameters of gas chromatography-ion mobility mass spectrometry were set as follows: analysis time 30 minutes; column type FS-SE-54-CB-1 15m ID: 0.53mm, column temperature 60℃, carrier gas: N2, flow rate: initial 2.0 mL / min, held for 2 minutes, then increased to 10 mL / min within 8 minutes, then increased to 100 mL / min within 10 minutes, until the flow rate increased to 150 mL / min at 30 minutes; IMS temperature: 45℃, flow rate remained at 150 mL / min for 30 minutes.

[0134] (3) Sample injection analysis: The incubated pre-prepared soup was sent to the gas chromatography-ion mobility mass spectrometry with set parameters via headspace injection. The headspace sampler was used for injection, with an injection volume of 500 μL and a needle temperature of 85℃.

[0135] (4) Qualitative analysis of results: The obtained two-dimensional spectrum was combined with the NIST database built into the system for qualitative analysis of the volatile flavor components in the sample to be tested.

[0136] (5) Constructing standard fingerprint spectrum: Obtain the fingerprint spectrum of volatile flavor substances using the Gallery Plot software built into GC-IMS;

[0137] (6) PCA analysis: PCA analysis was performed using the Dynamic plugin to determine whether the volatile flavor compounds of the bamboo shoot and duck soup to be tested could be significantly distinguished from the flavor compounds of the pre-prepared soup.

[0138] The results of the PCA analysis are shown in Table 1 below.

[0139] Table 1. Qualitative Analysis of Flavor Substances in Two-Dimensional Spectra of Bamboo Shoot Soup, Duck Soup, and Bamboo Shoot and Duck Soup

[0140]

[0141]

[0142] —This means that the substance is not present.

[0143] Figure 2 The horizontal axis (X-axis) represents the ion migration time (normalized), and the vertical axis (Y-axis) represents the gas chromatography retention time. The entire two-dimensional spectrum has a dark gray background (or other colors, such as blue, which can be customized). The red vertical line at the horizontal axis of 1.0 represents the RIP peak (reactive ion peak). Each point on either side of the RIP peak represents a volatile organic compound. A volatile compound may produce more than one signal or spot, depending on the concentration of the volatile compound. Qualitative analysis of volatile substances in the two-dimensional spectrum was performed using the system's built-in NIST database, and the results are shown in Table 1.

[0144] Figure 2 From left to right, the images show the GC-IMS characteristic spectra of volatile components in bamboo shoot soup (ZS), duck soup (YS), and bamboo shoot and duck soup (ZYS). Figure 3 From left to right, the fingerprint spectra are the first (ZS), second (YS), and third (ZYS). GC-IMS technology effectively separated the volatile components in each soup, allowing for a direct comparison of the flavor differences between bamboo shoot soup, duck soup, and bamboo shoot and duck soup. The differences in the number, position, intensity, retention time, and migration time of ion peaks in the spectra primarily reflect the differences in the volatile components of each soup. The comparative results show significant differences in flavor compounds between bamboo shoot soup and duck soup, and between bamboo shoot and duck soup.

[0145] To further visually distinguish between bamboo shoot soup and duck soup, and the flavor compounds in bamboo shoot and duck soup, qualitative analysis of volatile components was performed based on gas chromatography retention time and ion migration time. The results are shown below. Figure 4 Comparison of fingerprint spectra of all peaks and Table 1.

[0146] Table 1 shows that the volatile flavor compounds in the three soups are 21 in bamboo shoot soup, 33 in duck soup, and 30 in bamboo shoot and duck soup, mainly alcohols, aldehydes, esters, ketones, and terpenes.

[0147] The standard fingerprint spectrum also includes a GC-IMS fingerprint spectrum, which is composed of the GC-IMS fingerprint spectrum. Figure 4Analysis revealed significant differences in the flavor fingerprint profiles of bamboo shoot soup and duck soup compared to bamboo shoot and duck soup. 3-Methylbutanal and acetoin are unique flavor compounds found in bamboo shoot and duck soup (as shown in region A). Region B contains flavor compounds derived from either bamboo shoot soup or duck soup, with a large number originating from duck soup, including 1-octen-3-ol, trans-2-hexenal, 6-methyl-5-hepten-2-one, and 2-n-pentylfuran, while a small number originate from bamboo shoot soup, including linalool and benzaldehyde. Region C contains substances present in both bamboo shoot and duck soup but almost entirely absent in bamboo shoot and duck soup. 2-acetylthiazole is found only in duck soup, while butyl acetate and 2-propanol are found only in bamboo shoot soup. Propyl acetate, 3-methylbutanol, and 1-butanol are found only in both bamboo shoot and duck soup. All three soups contain substances including C5-C9 n-aldecanals (hexanal, heptanal, etc.), as well as ethanol, ethyl acetate, 1-pentanol, isobutanol, and 1,8-cineole. Therefore, by comparing fingerprint spectra, the flavor of bamboo shoot chicken soup can be quickly and intuitively identified. Among them, 3-methylbutanal and acetoin are characteristic flavor substances of bamboo shoot duck soup.

[0148] Depend on Figure 5 Principal component analysis (PCA) plots of bamboo shoot soup, duck soup, and bamboo shoot duck soup show significant differences in flavor among the three soups. Bamboo shoot duck soup is more similar in flavor to duck soup, while its flavor differs more from bamboo shoot soup. Therefore, bamboo shoot soup, duck soup, and bamboo shoot duck soup can be easily distinguished.

[0149] This invention uses GC-IMS to identify bamboo shoot chicken soup, and fingerprint and PCA analysis can directly distinguish the authenticity of bamboo shoot duck soup. It establishes a method for differentiating bamboo shoot duck soup based on aroma fingerprint information, providing a theoretical basis for verifying the authenticity of bamboo shoot duck soup.

[0150] One embodiment of the present invention also provides a detection device for rapid identification of soup products, characterized in that it comprises:

[0151] A headspace feeder with a first preset parameter is used to obtain the volatile components of the pre-prepared soup and the volatile components of the soup sample to be tested.

[0152] A gas chromatography-ion mobility spectrometry (GC-IMS) instrument with a second preset parameter is used to analyze the volatile components of the pre-prepared soup to form a standard fingerprint spectrum; and to analyze the volatile components of the soup sample to be tested to form a standard fingerprint spectrum.

[0153] The analysis module is used to perform comparative analysis on the fingerprint spectrum to be tested based on the standard fingerprint spectrum to confirm the authenticity of the soup sample to be tested; and to perform PCA analysis on the soup sample to be tested to further confirm the authenticity of the soup sample to be tested.

[0154] In this embodiment, an automated and rapid identification and detection process is achieved through a rapid identification device for soup products. The rapid identification device for soup products also includes an output module, which is used to output the authenticity information of the soup sample to be tested based on the result of comparative analysis of the fingerprint spectrum to be tested based on the standard fingerprint spectrum; and to output the authenticity of the soup sample to be tested based on the result of PCA analysis of the soup sample to be tested.

[0155] In one embodiment of the present invention, a detection system for rapidly identifying soup products is also provided, including a memory, a processor, and a computer program stored in the memory and executable on the processor. When the computer program is executed by the processor, it implements the steps of the detection method for rapidly identifying soup products as described above.

[0156] In one embodiment, the method for preparing the bamboo shoot soup includes:

[0157] Bamboo shoot preparation: Fresh bamboo shoots, remove the skin and tough tips to get clean bamboo shoots, slice the clean bamboo shoots into 2mm thick slices, put them in a pot of cold water and pre-cook until the water boils, keep boiling for 2 minutes, after pre-cooking, take out the clean bamboo shoots, drain the water and put them in clean water for later use.

[0158] Canning: Drain the cleaned bamboo shoots and add them to a glass jar along with ginger, salt, chicken powder, and boiled water. Tighten the lid of the glass jar, leaving a 3-5mm gap at the top of the jar.

[0159] Pressure cooking: After venting the pressure sterilizer, place the glass jar inside and pressure cook.

[0160] Cooling: After stewing, wait for the pressure in the autoclave to return to zero naturally, then remove the product and let it cool naturally to obtain the bamboo shoot soup.

[0161] In one embodiment, the method for preparing the duck soup includes:

[0162] Duck meat preparation: Wash the slaughtered duck, cut it into small pieces of 2-3 cm3 with bones, blanch it in boiling water for 2 minutes, remove it after blanching, wash off the foam, drain and set aside;

[0163] Canning: Add duck meat, ginger, salt, chicken powder, and 45 parts by weight of boiled water to a glass jar, tighten the glass jar lid, and leave a top gap of 3-5 mm inside the jar;

[0164] Pressure cooking: After venting the pressure sterilizer, place the glass jar obtained in S3 into the pressure cooker and pressure cook.

[0165] Cooling: After stewing, wait for the pressure in the pressure sterilizer to return to zero naturally, then remove the product and let it cool naturally to obtain the duck soup.

[0166] In one embodiment, the method for preparing the bamboo shoot and duck soup includes:

[0167] Duck meat preparation: Wash the slaughtered duck, cut it into small pieces of 2-3 cm3 with bones, blanch it in boiling water for 2 minutes, remove it after blanching, wash off the foam, drain and set aside;

[0168] Bamboo shoot preparation: Fresh bamboo shoots, remove the skin and tough tips to get clean bamboo shoots, slice the clean bamboo shoots into 2mm thick slices, put them in a pot of cold water and pre-cook until the water boils, keep boiling for 2 minutes, after pre-cooking, take out the clean bamboo shoots, drain the water and put them in clean water for later use.

[0169] Canning: Drain the obtained bamboo shoots and add them together with the obtained duck meat, ginger, salt, chicken powder, and 45 parts by weight of boiled water into a glass jar. Tighten the glass jar lid, leaving a top gap of 3-5 mm inside the jar.

[0170] Pressure cooking: After venting the pressure sterilizer, place the resulting glass jar inside and pressure cook.

[0171] Cooling: After stewing, wait for the pressure in the autoclave to return to zero naturally, then remove the product and let it cool naturally to obtain the sample to be tested.

[0172] The group formulations are shown in Table 2 below: Table 2 Experimental group formulations for the samples to be tested

[0173]

[0174]

[0175] In one embodiment, a third identification form is also included for the accurate identification and detection of the nutrients in the bamboo shoot and duck soup to be tested. The third identification form includes one or more of the following: an amino acid identification form, a fatty acid identification form, a purine content identification form, a heavy metal content identification form, a pH identification form, and a total bacterial count identification form.

[0176] In one embodiment, the method further includes using a high-speed amino acid analyzer to determine the content of free amino acids and generate an amino acid identification table to accurately detect and identify the nutritional content of the bamboo shoot and duck soup to be tested; the amino acid identification table is shown in Table 3 below:

[0177]

[0178]

[0179] Note: * represents essential amino acids; EAA represents essential amino acids; NEAA represents non-essential amino acids; TAA represents total amino acids; FAA represents flavor amino acids; - represents not detected.

[0180] The composition and content of free amino acids in bamboo shoot soup, duck soup, and bamboo shoot and duck soup were determined, and the results are shown in Table 3. An important factor in evaluating the nutritional value of soups is the content of essential amino acids and their ratio to total amino acids. According to the ideal model of FAO / WHO, an EAA / TAA ratio of around 40% and an EAA / NEAA ratio of over 60% indicate high-quality protein. Based on Table 3 and the analysis of the types and total amounts of amino acids, comparing bamboo shoot soup and duck soup, the content of essential amino acids and the total amount of amino acids in bamboo shoot and duck soup were higher than in bamboo shoot soup. The EAA / TAA and EAA / NEAA ratios were slightly higher in bamboo shoot and duck soup, at 37.82% and 60.83%, respectively. Glutamic acid had the highest proportion of free amino acids among the three soups, proving that glutamic acid is an important component of the umami flavor of soups. Glutamic acid and aspartic acid are the main umami amino acids, while glycine, alanine, and lysine are amino acids with a sweet taste. The composition of flavor amino acids such as aspartic acid, glycine, lysine, and alanine affects the umami flavor of the soups. Bamboo shoot and duck soup contained 33.25% sweet amino acids, 26.48% umami amino acids, and 59.73% flavor amino acids. The addition of bamboo shoots increased the content of sweet, umami, and flavor amino acids in the duck soup. The umami flavor was strongest when the Glu / FAA (Flavor Amino Acid) ratio was above 39%. Among the three soups, the Glu / FAA ratios were 27.41% for bamboo shoot soup, 28.52% for duck soup, and 28.46% for bamboo shoot and duck soup. The Glu / FAA ratios in bamboo shoot and duck soup were not significantly different, indicating comparable umami flavor. The content of bitter amino acids was lowest in bamboo shoot and duck soup.

[0181] In one embodiment, gas chromatography is used to determine the fatty acid content. A fatty acid identification table is generated to accurately detect and identify the nutritional content of the bamboo shoot and duck soup to be tested; the fatty acid identification table is shown in Table 4 below:

[0182]

[0183]

[0184] Note: * represents essential fatty acids; EFA represents essential fatty acids; SFA represents saturated fatty acids; UFA represents unsaturated fatty acids; MUFA represents monounsaturated fatty acids; PUFA represents polyunsaturated fatty acids; - represents a detection value below 0.005.

[0185] The fatty acid composition of bamboo shoot soup, duck soup, and bamboo shoot and duck soup was determined separately.

[0186] The results are shown in Table 4.

[0187] Table 4 shows the differences in fatty acid composition and relative content among bamboo shoot soup, duck soup, and bamboo shoot and duck soup. Lipids are an important component of body cells and one of the essential nutrients and energy sources for human life activities. Linoleic acid, an essential fatty acid, plays an important role in regulating physiological functions, reducing cholesterol deposition on blood vessel walls, and increasing vascular elasticity. Bamboo shoots, being a plant-based ingredient, have a relatively low lipid content. The fatty acid composition of duck soup and bamboo shoot and duck soup is the same, with 4 types of saturated fatty acids (SFA) and 8 types of unsaturated fatty acids (UFA), and the content is not significantly different. Oleic acid has the highest content of unsaturated fatty acids in bamboo shoot and duck soup, followed by linoleic acid. The ratio of saturated fatty acids:monounsaturated fatty acids (MUFA):polyunsaturated fatty acids (PUFA) in bamboo shoot and duck soup is 5:6:4, which is closer to the dietary requirement of a reasonable fatty acid intake pattern of 1:1:1.

[0188] In one embodiment, the method further includes determining the purine content and forming a purine content identification table to accurately detect and identify the nutritional content of the bamboo shoot and duck soup to be tested; the purine content identification table is shown in Table 5 below, and the determination of the purine content includes the following steps:

[0189] (1) Sample preparation: Take 1 mL of bamboo shoot and duck soup and put it into a 50 mL centrifuge tube. Add 250 mL of 0.1 mol / L hydrochloric acid, shake well, and extract by sonication for 15 min (add ice during sonication). Centrifuge for 5 min using a high-speed centrifuge (7000 r / min, 0 degrees). Take the supernatant and filter it through a 0.22 μm aqueous filter membrane for high performance liquid chromatography determination.

[0190] (2) Detection method: Agilent C18 column (250mm×4.6mm, 5.0um); mobile phase: methanol + water + acetic acid (5+94+1), flow rate 0.8mL / min, column temperature 25℃, injection volume: 10μL; detection wavelength: 254nm.

[0191]

[0192]

[0193] Table 5 shows that the purine content in bamboo shoot soup, duck soup, and bamboo shoot and duck soup is 0.48 mg / 100g, respectively.

[0194] 4.87mg / 100g and 4.00mg / 100g. According to research, foods with a purine content of <25mg / 100g are considered low-purine foods, and bamboo shoot and duck soup is a low-purine food.

[0195] In one embodiment, the method further includes the determination of heavy metal content, forming a heavy metal content identification table to enable accurate detection and identification of the nutritional content of the bamboo shoot and duck soup to be tested; the heavy metal identification table is shown in Table 6 below:

[0196] Types of heavy metals Bamboo Shoot Soup Duck soup Bamboo Shoot and Duck Soup lead ＜0.05 ＜0.05 ＜0.05 Total Mercury ＜0.01 ＜0.05 ＜0.05 Total arsenic ＜0.01 ＜0.05 ＜0.05

[0197] In one embodiment, the pH value is measured to form a pH identification table, so as to accurately detect and identify the nutritional content of the bamboo shoot and duck soup to be tested; the pH identification table is shown in Table 7 below:

[0198]

[0199] In one embodiment, the total bacterial count is determined. A total bacterial count identification table is formed to accurately detect and identify the nutritional content of the bamboo shoot and duck soup to be tested; the total bacterial count identification table is shown in Table 8 below.

[0200]

[0201] The above description is merely a preferred embodiment of the present invention and does not limit the patent scope of the present invention. Any equivalent structural transformations made using the contents of the present invention's specification and drawings under the inventive concept of the present invention, or direct / indirect applications in other related technical fields, are included within the patent protection scope of the present invention.

Claims

1. A rapid method for identifying soup products, characterized in that, Includes the following steps: The volatile components of the pre-prepared soup and the volatile components of the soup sample to be tested were obtained based on the first preset parameters, which included: injection volume of 500 μL; incubation time of 20 min; injection needle temperature of 85 ℃; and incubation speed of 500 rpm. A standard fingerprint spectrum is constructed based on the volatile components of the pre-prepared soup according to the second preset parameters. The pre-prepared soup includes bamboo shoot soup, duck soup, and bamboo shoot duck soup. The standard fingerprint spectrum includes a first fingerprint spectrum, a second fingerprint spectrum, and a third fingerprint spectrum. The first fingerprint spectrum is generated based on the bamboo shoot soup. The second fingerprint spectrum is generated based on the duck soup. The third fingerprint spectrum is generated based on the bamboo shoot duck soup. The second preset parameters include: Analysis time: 30 min; Column type: FS-SE-54-CB-1 15 m ID: 0.53 mm; Column temperature: 60 ℃; Carrier gas: N2; Flow rate: Initially 2.0 mL / min, maintained for 2 min, then increased to 10 mL / min over 8 min, then increased to 100 mL / min over 10 min, until the flow rate was increased to 150 mL / min over 30 min; Ion mobility spectrum temperature: 45 ℃; The flow rate was kept constant at 150 mL / min for 30 min. A fingerprint spectrum is constructed based on the second preset parameters for the volatile components of the soup sample to be tested; wherein, the soup sample to be tested is bamboo shoot and duck soup. A comparative analysis is performed on the fingerprint spectrum to be tested based on the standard fingerprint spectrum. By comparing the fingerprint spectra, 3-methylbutyraldehyde and acetoin are characteristic flavor compounds of bamboo shoot and duck soup. Specifically, the comparative analysis involves: comparing the fingerprint spectrum to be tested with a third fingerprint spectrum to determine if they are consistent, outputting a first comparison result to confirm the authenticity of the soup sample; if the first comparison result indicates that the fingerprint spectrum to be tested is inconsistent with the third fingerprint spectrum, the first and second fingerprint spectra are respectively compared with the fingerprint spectrum to be tested, outputting a second comparison result to confirm the difference between the soup sample to be tested and the pre-prepared soup. The authenticity of the soup sample to be tested was confirmed based on the comparative analysis results.

2. The rapid identification method for soup products as described in claim 1, characterized in that, The process of obtaining the volatile components of the pre-prepared soup and the volatile components of the soup sample to be tested based on the first preset parameters includes: The volatile components of the pre-prepared soup are obtained using a headspace feeder with a first preset parameter. The volatile components of the soup sample to be tested are obtained using a headspace feeder with a first preset parameter.

3. The rapid identification method for soup products as described in claim 1, characterized in that, The construction of a standard fingerprint spectrum for the volatile components of the pre-prepared soup based on the second preset parameters includes: The volatile components of the pre-prepared soup were analyzed using a gas chromatography-ion mobility spectrometry system with a second preset parameter, and the results were output. Obtain the output result of the pre-prepared soup; The output results of the pre-prepared soup are judged according to preset rules to generate the standard fingerprint spectrum.

4. The rapid identification method for soup products as described in claim 3, characterized in that, The step of constructing a fingerprint spectrum for the volatile components of the soup sample based on the second preset parameters includes: The volatile components of the soup sample to be tested were analyzed using a gas chromatography-ion mobility spectrometry instrument with a second preset parameter, and the results were output. Obtain the output results of the soup sample to be tested; The output results of the soup sample to be tested are judged according to preset rules, and the fingerprint spectrum to be tested is generated. The ratio of the bamboo shoot and duck soup to be tested to the bamboo shoot soup is 1:1; the ratio of the bamboo shoot and duck soup to be tested to the duck soup is 1:1; the ratio of the bamboo shoot and duck soup to be tested to the bamboo shoot and duck soup is 1:

1. The preset rule is configured to use the output result of bamboo shoot and duck soup as the benchmark.

5. The rapid identification method for soup products as described in any one of claims 1-4, characterized in that, Also includes: The soup sample to be tested was subjected to PCA analysis to further confirm its authenticity.

6. A detection device for rapid identification of soup products, characterized in that, include: A headspace feeder with first preset parameters is used to obtain the volatile components of the pre-prepared soup and the volatile components of the soup sample to be tested. The first preset parameters include: injection volume of 500 μL; incubation time of 20 min; injection needle temperature of 85 ℃; and incubation speed of 500 rpm. A gas chromatography-ion mobility spectrometry instrument with a second preset parameter is used to analyze the volatile components of the pre-prepared soup and form a standard fingerprint spectrum. The pre-prepared soup includes bamboo shoot soup, duck soup, and bamboo shoot duck soup. And, for analyzing the volatile components of the soup sample to be tested, forming a standard fingerprint spectrum; the standard fingerprint spectrum includes a first fingerprint spectrum, a second fingerprint spectrum and a third fingerprint spectrum; the first fingerprint spectrum is generated based on the bamboo shoot soup; the second fingerprint spectrum is generated based on the duck soup; the third fingerprint spectrum is generated based on the bamboo shoot and duck soup; The second preset parameters include: Analysis time: 30 min; Column type: FS-SE-54-CB-1 15 m ID: 0.53 mm; Column temperature: 60 ℃; Carrier gas: N2; Flow rate: Initially 2.0 mL / min, maintained for 2 min, then increased to 10 mL / min over 8 min, then increased to 100 mL / min over 10 min, until the flow rate was increased to 150 mL / min over 30 min; Ion mobility spectrum temperature: 45 ℃; The flow rate was kept constant at 150 mL / min for 30 min. The analysis module is used to perform comparative analysis on the fingerprint spectrum to be tested based on the standard fingerprint spectrum to confirm the authenticity of the soup sample to be tested, wherein the soup sample to be tested is bamboo shoot duck soup; by comparing the fingerprint spectra, 3-methylbutyraldehyde and acetoin are characteristic flavor substances of bamboo shoot duck soup; the comparative analysis specifically involves: performing feature comparison between the fingerprint spectrum to be tested and the third fingerprint spectrum to determine whether the fingerprint spectrum to be tested and the third fingerprint spectrum are consistent, and outputting a first comparison result to confirm the authenticity of the soup sample to be tested; if the first comparison result is that the fingerprint spectrum to be tested and the third fingerprint spectrum are inconsistent, the first fingerprint spectrum and the second fingerprint spectrum are respectively compared with the fingerprint spectrum to be tested, and a second comparison result is output to confirm the difference between the soup sample to be tested and the pre-prepared soup.

7. A rapid detection system for identifying soup products, characterized in that, include: The memory, the processor, and the computer program stored in the memory and executable on the processor, wherein when executed by the processor, the computer program implements the steps of the detection method for rapid identification of soup products as described in any one of claims 1-4.

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