A method for detecting nutritional components of food

Abstract

The invention discloses a method for detecting food nutritional components, and relates to the technical field of food nutritional component detection. A data collection module is used to obtain time-influencing parameters of degradation rate K, biological value, and digestion rate of food under storage time T. An analysis and detection module is used to detect and analyze nutritional component content parameters of carbohydrates, proteins, and fats in the initial state of the food. Based on the time-influencing parameters and nutritional component content parameters, and using a calculation and evaluation module, the nutritional value of the food under storage time T is calculated and evaluated. Based on the nutritional value, the food formula and storage conditions are adjusted to improve the nutritional value. The invention realizes dynamic evaluation of nutritional component changes of food during storage by introducing time factors and correlation coefficients. The method not only improves the accuracy of evaluation, but also establishes a comprehensive evaluation system, simplifies the experimental process, and optimizes the model complexity.

Description

Technical Field

[0001] The present invention relates to the technical field of food nutrient component detection, in particular to a food nutrient component detection method. Background Art

[0002] With the improvement of people's living standards and the enhancement of health awareness, food safety and nutritional health issues are receiving increasing attention. When purchasing food, consumers not only pay attention to the taste and price of the food, but also pay more attention to the nutritional content and health value of the food. Therefore, accurate and rapid testing of the nutritional content in food is of great significance for protecting consumer health and guiding a reasonable diet.

[0003] In the field of food nutritional component testing, although existing technologies have made certain progress, there are still many problems and shortcomings that need to be solved. These problems not only affect the accuracy of the evaluation results, but also limit the further improvement of food quality and safety management.

[0004] Specifically, most current testing technologies only focus on the initial state of food nutrients, ignoring the complex changes that occur over time during storage. This static evaluation method cannot truly reflect the nutritional retention of food during its shelf life, and poses a challenge to consumer health guidance and food industry supervision. The changes in food nutrients are affected by many factors, and existing technologies often only focus on a single or a few factors, lacking a comprehensive and systematic evaluation system to comprehensively consider the combined impact of these factors on nutrients. Among them, the estimation of some key parameters is highly dependent on experimental data, which not only increases the cost of testing, but also prolongs the testing cycle. In addition, the acquisition of experimental data is often restricted by experimental conditions and operating levels, making it difficult to ensure the accuracy and repeatability of the data. In addition, in order to more accurately describe the changing patterns of food nutrients, it is necessary to establish complex mathematical models. However, these models often involve a large number of variables and complex interaction relationships, which not only increase the difficulty of calculation, but also may lead to increased instability and uncertainty of the model. Summary of the invention

[0005] The purpose of the present invention is to provide a method for detecting nutritional components of food, which solves the problems raised in the above-mentioned background technology.

[0006] To achieve the above object, the present invention provides the following technical solution, and the specific implementation steps are as follows:

[0007] Step S1, using a data collection module to obtain time-influencing parameters of degradation rate K, biological value, and digestion rate under food storage time T;

[0008] Step S2, using the analysis and detection module to detect and analyze the nutritional content parameters of carbohydrates, proteins and fats in the food in its initial state;

[0009] Step S3, based on the time impact parameter and the nutrient content parameter, and using a calculation and evaluation module, calculate and evaluate the nutritional value of the food under storage time T;

[0010] Step S4, adjusting the food formula and storage conditions based on the nutritional value to improve its nutritional value;

[0011] in;

[0012] The calculation and evaluation module includes a food energy retention unit, a protein nutritional value dynamic change unit and a comprehensive evaluation unit for food nutritional status;

[0013] The equipment used in the analysis and detection module includes chemical analysis equipment, enzymatic analysis equipment and chromatographic analysis equipment;

[0014] The equipment used in the calculation and evaluation module includes computers and data processing software.

[0015] Optionally, the adjustment calculation formula for the nutrient content of carbohydrates, proteins and fats in the food energy retention unit after the storage time T is as follows:

[0016] TSH=TSH1×(1-TSH s ×T);

[0017] DBH=DBH1×(1-DBH s ×T);

[0018] ZH=ZH1×(1-ZH s ×T);

[0019] TSH is the carbohydrate content after the effect of time;

[0020] TSH1 is the initial carbohydrate content;

[0021] TSH s is the carbohydrate degradation rate;

[0022] DBH is the protein content after the effect of time;

[0023] DBH1 is the initial protein content;

[0024] DBH s is the protein degradation rate;

[0025] ZH is the fat content after the effect of time;

[0026] ZH1 is the initial fat content;

[0027] ZH s is the fat degradation rate.

[0028] Optionally, the calculation formula of the food energy retention unit is as follows: YB=(TSH×a)+(DBH×b)+(ZH×c);

[0029] in:

[0030] YB is the total energy value;

[0031] a, b and c are all energy factors;

[0032] a is the kilocalories energy provided by carbohydrate content TSH after the time effect;

[0033] b is the kilocalorie energy provided by protein content DBH after the effect of time;

[0034] c is the kilocalorie energy provided by fat content after the effect of time.

[0035] Optionally, the calculation formula of the dynamic change unit of protein nutritional value is as follows: WJ = WJ1×f -KT ;

[0036] L=L1×f -MT ;

[0037] DB=[(DBH×WJ×L) / YB]×(YB / 1000) d ;

[0038] in:

[0039] DB is the adjusted protein efficiency ratio;

[0040] WJ is the biological value of protein after the effect of time;

[0041] WJ1 is the initial protein biological value;

[0042] f is the decay exponent;

[0043] K is the degradation rate;

[0044] L is the protein digestibility after the effect of time;

[0045] L1 is the initial protein digestibility;

[0046] M is the rate of decrease in digestibility;

[0047] d is the time impact factor, which reflects the effect of time on the adjusted protein efficiency ratio DB.

[0048] Optionally, the calculation formula for the comprehensive evaluation of food nutritional status unit is as follows:

[0049] FP=[(DB×100) / YB 0.5]+[(SXH / 10)×e];

[0050] in:

[0051] FP is the nutritional balance index;

[0052] SXH is the dietary fiber content after the effect of time;

[0053] e is the retention factor, which is used to reflect the retention degree of dietary fiber during storage.

[0054] Optionally, the calculation formula of the dietary fiber content SXH after the time effect is as follows:

[0055] SXH=SXH1×(1-SXH s ×T);

[0056] SXH1 is the initial dietary fiber content;

[0057] TSH s is the degradation rate of dietary fiber.

[0058] Optionally, the detection and analysis of the nutritional balance index FP is as follows:

[0059] If the nutritional balance index FP is higher than the previous nutritional balance index FP old , it indicates that the overall nutritional balance of the food has improved during storage, and the current storage conditions and production processes should be analyzed and optimized;

[0060] If the nutritional balance index FP is lower than the previous nutritional balance index FP old , it indicates that the nutritional balance of the food has decreased during storage. The storage conditions and production process should be checked immediately and improvement measures should be taken;

[0061] If the nutritional balance index FP is equal to the previous nutritional balance index FP old , it means that the nutritional balance of food is relatively stable during storage, and the current storage conditions and production processes should be maintained.

[0062] Optionally, the previous nutritional balance index FP old It is the food test result before any nutritional balance index FP, and is obtained using the data collection module.

[0063] Compared with the prior art, the present invention has the following beneficial effects:

[0064] 1. The present invention can dynamically evaluate the changes in nutritional components of food during storage by introducing time factors and correlation coefficients. This dynamic evaluation method is closer to the actual storage status of the food, can more accurately reflect the nutritional retention of the food, and provide a more reliable basis for food quality and safety.

[0065] 2. The present invention constructs a comprehensive evaluation system including carbohydrate content TSH after time influence, protein content DBH after time influence, fat content ZH after time influence, protein biological value WJ after time influence, protein digestibility L after time influence, time influence factor d and dietary fiber content SXH after time influence. This system not only takes into account the time factor, but also comprehensively considers the key factors of degradation rate K, biological value and digestibility, thereby realizing a comprehensive evaluation of the nutritional components of food.

[0066] 3. The present invention reduces direct dependence on experimental data through reasonable assumptions and simplified processing. At the same time, the present invention also provides a conceptual framework and estimation formula to make the experimental process more concise and clear, thereby reducing detection costs and time costs.

[0067] 4. Under the premise of maintaining the accuracy of the evaluation, the present invention reduces the complexity of the model through reasonable assumptions and simplified processing. This optimization processing not only improves the stability and reliability of the model, but also makes the model easier to understand and apply, thereby improving its practicality and operability. BRIEF DESCRIPTION OF THE DRAWINGS

[0068] Figure 1 The method flow chart of the food nutritional component detection method is as follows;

[0069] Figure 2 It is a structural schematic diagram of the calculation and evaluation module of the present invention;

[0070] Figure 3 It is a schematic diagram of the detection and analysis of the nutritional balance index FP of the present invention. DETAILED DESCRIPTION

[0071] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0072] Regarding this food nutrient component detection method, it is different from the traditional food nutrient component detection method. The traditional food nutrient component detection method often focuses on static initial content determination without considering the time factor. However, as the storage time of the food increases, the content of these nutrients will change and will be affected by factors such as degradation, biological value, digestibility and storage conditions. This algorithm unit introduces time factors and correlation coefficients to achieve a dynamic evaluation of changes in the nutrient content of food during storage. This method not only improves the accuracy of the evaluation, but also establishes a comprehensive evaluation system, simplifies the experimental process, and optimizes the model complexity.

[0073] For examples, see Figures 1 to 3 This embodiment provides a method for detecting nutritional components of food, and the specific implementation steps are as follows:

[0074] Step S1, using a data collection module to obtain time-influencing parameters of degradation rate K, biological value, and digestion rate under food storage time T;

[0075] Step S2, using the analysis and detection module to detect and analyze the nutritional content parameters of carbohydrates, proteins and fats in the food in its initial state;

[0076] Step S3, based on the time impact parameter and the nutrient content parameter, and using a calculation and evaluation module, calculate and evaluate the nutritional value of the food under storage time T;

[0077] Step S4, adjusting the food formula and storage conditions based on the nutritional value to improve its nutritional value;

[0078] in;

[0079] The calculation and evaluation module includes a food energy retention unit, a protein nutritional value dynamic change unit and a comprehensive evaluation unit of food nutritional status;

[0080] The equipment used in the analysis and detection module includes chemical analysis equipment, enzymatic analysis equipment and chromatographic analysis equipment;

[0081] The equipment used in the calculation and evaluation module includes computers and data processing software.

[0082] In this embodiment, the system cooperates with three algorithm units to better understand and evaluate the changes in the nutritional value of food during storage, thereby providing valuable reference information for consumers, food manufacturers and nutritionists. Combining the three calculation results of YB, DB and FP, it not only helps to ensure food safety and nutritional health, but also promotes the sustainable development of the food industry. YB is the total energy value. By introducing time factors and degradation rate, a dynamic evaluation of the total energy of food during storage is achieved. This evaluation method not only improves the accuracy of the evaluation, but also brings far-reaching scientific guidance significance. DB is the adjusted protein efficiency ratio. By comprehensively evaluating the protein content, biological value, digestibility and time factors, the nutritional value of protein is achieved. This evaluation method not only has the potential for personalized guidance, but also promotes the optimization of dietary structure. FP is the nutritional balance index. By comprehensively evaluating the total energy, adjusting the protein efficiency ratio and the degree of dietary fiber retention, a comprehensive and in-depth evaluation of the nutritional value of food is achieved. This evaluation method not only helps to provide nutritionally balanced dietary advice, but also promotes the formation of healthy eating habits. It comprehensively evaluates the nutritional balance of food during storage and provides consumers with more scientific and reasonable dietary advice. The calculation results of FP can also affect the calculation of YB and DB, which makes the three algorithms of this system have a high correlation and entanglement, so that the overall algorithm system can perform automatic feedback and optimization according to the actual situation to be closer to reality.

[0083] See also Figures 1 to 3 The adjustment calculation formula for the nutritional content of carbohydrates, proteins and fats in the food energy retention unit after the storage time T is as follows:

[0084] TSH=TSH1×(1-TSH s ×T);

[0085] DBH=DBH1×(1-DBH s ×T);

[0086] ZH=ZH1×(1-ZH s ×T);

[0087] TSH is the carbohydrate content after the effect of time;

[0088] TSH1 is the initial carbohydrate content;

[0089] TSH s is the carbohydrate degradation rate;

[0090] DBH is the protein content after the effect of time;

[0091] DBH1 is the initial protein content;

[0092] DBH s is the protein degradation rate;

[0093] ZH is the fat content after the effect of time;

[0094] ZH1 is the initial fat content;

[0095] ZH s is the fat degradation rate;

[0096] The formula for calculating the energy retention unit of food is as follows:

[0097] YB=(TSH×a)+(DBH×b)+(ZH×c);

[0098] in:

[0099] YB is the total energy value;

[0100] a, b and c are all energy factors;

[0101] a is the kilocalories energy provided by carbohydrate content TSH after the time effect;

[0102] b is the kilocalorie energy provided by protein content DBH after the effect of time;

[0103] c is the kilocalorie energy provided by fat content after the effect of time.

[0104] In this embodiment: First, in this algorithm unit, the carbohydrate content after time influence TSH is adjusted according to the degradation and change rate of the food in a specific time. For example, the carbohydrates in some foods decrease over time, such as the sugar in fruits consumed by respiration. The protein content after time influence DBH is relatively stable, but long-term storage or improper handling may cause its degradation and denaturation. The fat content after time influence ZH deteriorates due to oxidation, especially in the presence of light, high temperature and oxygen;

[0105] This algorithm unit uses dynamic evaluation, which not only means that it can track the changes in food energy in real time, but more importantly, it reveals the energy stability of food under different storage conditions, which is of great significance for predicting the shelf life of food and ensuring that the energy of food is sufficient and stable during the shelf life. In addition, dynamic evaluation can also help identify which factors, including temperature, humidity, and light, have the greatest impact on food energy, thereby guiding the optimization of storage conditions;

[0106] Traditional assessment methods are often based on the energy content of food in its initial state, ignoring degradation during storage. The food energy retention unit can more accurately estimate the energy content of food after a period of storage by taking into account the degradation rate. This improvement in accuracy is of great significance for the labeling of food nutrition labels, the formulation of consumer dietary plans, and food supervision.

[0107] The food energy retention unit not only provides a scientific basis for the food industry, but also promotes interdisciplinary cooperation. For example, food scientists can use the calculation formula of the food energy retention unit to optimize the production process and reduce the degradation of nutrients. Nutritionists can formulate more scientific and reasonable dietary guidelines based on the evaluation results, and consumers can make more informed purchasing decisions based on the energy change information of food.

[0108] See also Figures 1 to 3 , the calculation formula for the dynamic change unit of protein nutritional value is as follows:

[0109] WJ=WJ1×f -KT ;

[0110] L=L1×f -MT ;

[0111] DB=[(DBH×WJ×L) / YB]×(YB / 1000) d ;

[0112] in:

[0113] DB is the adjusted protein efficiency ratio;

[0114] WJ is the biological value of protein after the effect of time;

[0115] WJ1 is the initial protein biological value;

[0116] f is the decay exponent;

[0117] K is the degradation rate;

[0118] L is the protein digestibility after the effect of time;

[0119] L1 is the initial protein digestibility;

[0120] M is the rate of decrease in digestibility;

[0121] d is the time impact factor, which reflects the effect of time on the adjusted protein efficiency ratio DB.

[0122] In this embodiment, first, the degradation rates, whether of carbohydrates, proteins or fats, need to be determined experimentally and estimated based on existing research data, and these rates will vary depending on the type of food, storage conditions, such as temperature, humidity, light, and storage time;

[0123] The comprehensive evaluation of this algorithm unit means that when evaluating the nutritional value of protein, we no longer focus only on its content, but also consider its absorption and utilization in the human body. This evaluation method is closer to the actual needs of the human body and helps to more accurately reflect the true nutritional value of protein in food;

[0124] Since biological value and digestibility are affected by individual physiological differences, the evaluation results of the adjusted protein efficiency ratio DB can provide more accurate dietary guidance for different groups of people. For example, for people with weak digestion and absorption ability, they can choose foods with a higher adjusted protein efficiency ratio DB to improve protein absorption and utilization, while for people who need to control protein intake, they can choose foods with a lower adjusted protein efficiency ratio DB to avoid excessive intake.

[0125] By evaluating the adjusted protein efficiency ratio DB, consumers can adjust their dietary structure more scientifically. For example, when consuming the same amount of protein, choosing foods with a higher adjusted protein efficiency ratio DB can ensure that the protein is better absorbed and utilized, thereby reducing the waste and burden of other nutrients.

[0126] See also Figures 1 to 3 , the calculation formula for comprehensive evaluation of food nutritional status unit is as follows:

[0127] FP = [(DB × 100) / YB 0.5 ]+[(SXH / 10)×e];

[0128] in:

[0129] FP is the nutritional balance index;

[0130] SXH is the dietary fiber content after the effect of time;

[0131] e is the retention factor, which is used to reflect the degree of retention of dietary fiber during storage;

[0132] The calculation formula of dietary fiber content SXH after time effect is as follows:

[0133] SXH=SXH1×(1-SXH s ×T);

[0134] SXH1 is the initial dietary fiber content;

[0135] TSHs is the degradation rate of dietary fiber.

[0136] In this embodiment, the algorithm unit firstly introduces the dietary fiber content SXH after time effect to comprehensively reflect the nutritional balance of food. This index not only takes into account the total energy and protein efficiency ratio of food, but also emphasizes the importance of dietary fiber. Dietary fiber plays an important role in maintaining intestinal health, promoting digestion, and controlling blood sugar and blood lipids. It is an indispensable part of modern diet. Therefore, when evaluating the nutritional balance of food, the content of dietary fiber is an important consideration.

[0137] The comprehensive evaluation of this algorithm unit means that when evaluating the nutritional value of food, it is no longer limited to a single nutrient or indicator, but takes multiple aspects into consideration. This evaluation method is more in line with the comprehensive nutritional needs of the human body and helps to more accurately reflect the overall nutritional value of food;

[0138] By evaluating the nutritional balance index FP, consumers can intuitively understand how much dietary fiber is retained while providing energy and protein. This information is crucial for formulating a nutritionally balanced diet plan. For example, when consuming high-energy foods, consumers can choose foods rich in dietary fiber to promote intestinal motility and digestion. When increasing protein intake, consumers can choose foods with a high adjusted protein efficiency ratio DB and moderate dietary fiber content to ensure nutritional balance.

[0139] The evaluation results of the Nutrition Balance Index FP not only help consumers choose more nutritionally comprehensive food substitutes, but also promote the sustainable development of healthy eating habits. When consumers realize that a certain food is insufficient in terms of nutritional balance, they will be more proactive in looking for healthier substitutes and stick to this choice behavior. This choice behavior based on nutritional balance evaluation helps to form long-term and stable healthy eating habits.

[0140] See also Figures 1 to 3 , the detection and analysis of the nutritional balance index FP is as follows:

[0141] If the nutritional balance index FP is higher than the previous nutritional balance index FP old , it indicates that the overall nutritional balance of the food has improved during storage, and the current storage conditions and production processes should be analyzed and optimized;

[0142] If the nutritional balance index FP is lower than the previous nutritional balance index FP old , it indicates that the nutritional balance of the food has decreased during storage. The storage conditions and production process should be checked immediately and improvement measures should be taken;

[0143] If the nutritional balance index FP is equal to the previous nutritional balance index FPold , it indicates that the nutritional balance of the food is relatively stable during storage, and the current storage conditions and production process should be maintained;

[0144] Previous Nutritional Balance Index FP old It is the food test result before any nutritional balance index FP, and is obtained using the data collection module.

[0145] In this embodiment, if the nutritional balance index FP is higher than the previous nutritional balance index FP old The corresponding measures:

[0146] Consumers are encouraged to continue to store food in the current manner, as food retains its higher nutritional value during storage;

[0147] Analyze current storage conditions and production processes to determine if there is room for further optimization without compromising the nutritional balance of the food. Consider labeling the package with the words “Nutritionally well maintained” to attract nutrition-conscious consumers.

[0148] If the nutritional balance index FP is lower than the previous nutritional balance index FP old The corresponding measures:

[0149] Remind consumers to pay attention to the shelf life and storage conditions of food, and consume it as soon as possible to reduce the loss of nutrients. At the same time, guide consumers on how to store food properly, such as avoiding high temperature and humid environments and reducing oxygen contact;

[0150] Immediately check the storage conditions and production process to find out the reasons for the reduction of the nutritional balance index FP, and take corresponding improvement measures, including optimizing packaging materials, improving the storage environment, and adjusting the production process;

[0151] If the nutritional balance index FP is equal to the previous nutritional balance index FP old The corresponding measures:

[0152] Inform consumers that the nutritional balance of the food is stable during storage and that they can buy and store it with confidence, but also remind them to pay attention to the shelf life and storage conditions of the food and avoid eating it after the expiration date;

[0153] Continue to maintain current storage conditions and production processes to ensure the stability of food quality. At the same time, pay attention to market trends and consumer demand, and adjust product formulas and production processes in a timely manner to meet the needs of different consumers;

[0154] This algorithm unit is based on the evaluation of the nutritional balance index FP, which enables consumers to adjust their energy intake structure more scientifically. For example, when consuming high-energy foods, if they realize that the dietary fiber content of the food is low and will lead to nutritional imbalance, they can choose to reduce the intake of the food and match it with other foods rich in dietary fiber to optimize the energy intake structure. This adjustment method based on nutritional balance assessment helps to ensure the balance and scientificity of energy intake;

[0155] When consumers realize that a certain food is not nutritionally balanced, they will be more proactive in looking for healthier alternatives and stick to this choice. This choice based on nutritional balance assessment helps to form long-term and stable healthy eating habits. At the same time, as consumers' understanding of healthy eating continues to improve and deepen, they will also pay more attention to other nutritional components and indicators of food, such as fat, sugar, and salt, thus further promoting the sustainable development of healthy eating habits.

[0156] Food manufacturers can also understand the nutritional balance of their products by evaluating the nutritional balance index FP, and adjust production processes and formulas according to consumer demand. This feedback mechanism based on consumer demand helps to promote the food industry to develop in a healthier, more nutritious and sustainable direction. At the same time, as consumers' demand for healthy diets continues to increase and diversify, the food industry also needs to continue to innovate and develop new products to meet market demand and enhance competitiveness.

[0157] Compared with the previous nutritional balance index FP old By comparing the data, it can reflect the changes in the nutritional balance of food during storage in real time. This real-time feature enables consumers and producers to adjust storage conditions or take other measures in time to slow down the degradation or loss of nutrients.

[0158] By continuously monitoring and comparing the nutritional balance index FP, it is possible to draw a trend chart of the nutritional balance of food over time. This trend analysis helps to identify potential problem points, such as the accelerated period of nutrient degradation, so as to take measures to intervene in advance;

[0159] For foods that need to be stored for a long time, the nutritional balance index FP old The comparison results can provide consumers with personalized storage recommendations. For example, if it is found that the nutritional balance index FP of a certain food continues to decrease during storage, consumers may choose to eat the food earlier or adjust its storage conditions.

[0160] For producers, the nutrient balance index FP oldThe comparison results can serve as a basis for improving production processes and packaging technologies. Through continuous optimization, producers can produce more stable food products with higher nutritional value.

[0161] Regularly publishing or showing consumers the results of the nutritional balance index FP can enhance consumers' confidence in food quality. Consumers will believe that these foods have been strictly monitored and evaluated, and will be more willing to buy and eat these foods.

[0162] In summary, compared with the previous nutritional balance index FP old The comparative approach is more desirable in practical applications because it can provide real-time feedback, trend analysis, personalized guidance, production optimization, and beneficial effects in enhancing consumer confidence, which work together in the production, storage, and consumption of food to help ensure food safety and nutritional health.

[0163] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations can be made to the embodiments without departing from the principles and spirit of the present invention, and the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for detecting nutritional components of food, characterized in that: The specific implementation steps are as follows: Step S1, using a data collection module to obtain time-influencing parameters of degradation rate K, biological value, and digestion rate under food storage time T; Step S2, using the analysis and detection module to detect and analyze the nutritional content parameters of carbohydrates, proteins and fats in the food in its initial state; Step S3, based on the time impact parameter and the nutrient content parameter, and using a calculation and evaluation module, calculate and evaluate the nutritional value of the food under storage time T; Step S4, adjusting the food formula and storage conditions based on the nutritional value to improve its nutritional value; in; The calculation and evaluation module includes a food energy retention unit, a protein nutritional value dynamic change unit and a comprehensive evaluation unit for food nutritional status; The equipment used in the analysis and detection module includes chemical analysis equipment, enzyme analysis equipment and Chromatographic analysis equipment; The equipment used in the calculation and evaluation module includes computers and data processing software; The adjustment calculation formula of the nutrient content of carbohydrates, proteins and fats in the food energy retention unit after the storage time T is as follows: TSH=TSH1×(1-TSH s ×T); DBH=DBH1×(1-DBH s ×T); ZH=ZH1×(1-ZH s ×T); TSH is the carbohydrate content after the effect of time; TSH1 is the initial carbohydrate content; TSH s is the carbohydrate degradation rate; DBH is the protein content after the effect of time; DBH1 is the initial protein content; DBH s is the protein degradation rate; ZH is the fat content after the effect of time; ZH1 is the initial fat content; ZH s is the fat degradation rate; The calculation formula of the food energy retention unit is as follows: YB=(TSH×a)+(DBH×b)+(ZH×c); in: YB is the total energy value; a, b and c are all energy factors; a is the kilocalories energy provided by carbohydrate content TSH after the time effect; b is the kilocalorie energy provided by protein content DBH after the effect of time; c is the kilocalories of energy provided by fat content after the effect of time; The calculation formula of the dynamic change unit of protein nutritional value is as follows: WJ=WJ1×f -KT ; L=L1×f -MT ; DB=[(DBH×WJ×L) / YB]×(YB / 1000) d ; in: DB is the adjusted protein efficiency ratio; WJ is the biological value of protein after the effect of time; WJ1 is the initial protein biological value; f is the decay exponent; K is the degradation rate; L is the protein digestibility after the effect of time; L1 is the initial protein digestibility; M is the rate of decrease in digestibility; d is the time impact factor, which reflects the effect of time on the adjusted protein efficiency ratio DB; The calculation formula for the comprehensive evaluation of the food nutritional status unit is as follows: FP=[(DB×100) / YB 0.5 ]+[(SXH / 10)×e]; in: FP is the nutritional balance index; SXH is the dietary fiber content after the effect of time; e is the retention factor, which is used to reflect the retention degree of dietary fiber during storage.

2. A method for detecting nutritional components of food according to claim 1, characterized in that: The calculation formula of dietary fiber content SXH after the time effect is as follows: SXH=SXH1×(1-SXH s ×T); SXH1 is the initial dietary fiber content; SXH s is the degradation rate of dietary fiber.

3. A method for detecting food nutritional components according to claim 2, characterized in that: The detection and analysis based on the nutritional balance index FP is as follows: If the nutritional balance index FP is higher than the previous nutritional balance index FP old , it indicates that the overall nutritional balance of the food has improved during storage, and the current storage conditions and production processes should be analyzed and optimized; If the nutritional balance index FP is lower than the previous nutritional balance index FP old , it indicates that the nutritional balance of the food has decreased during storage. The storage conditions and production process should be checked immediately and improvement measures should be taken; If the nutritional balance index FP is equal to the previous nutritional balance index FP old , it means that the nutritional balance of food is relatively stable during storage, and the current storage conditions and production processes should be maintained.

4. A method for detecting food nutritional components according to claim 3, characterized in that: The previous nutritional balance index FP old It is the food test result before any nutritional balance index FP, and is obtained using the data collection module.

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