Hippophae rhamnoides vinegar flavor substance intelligent detection method and system based on gas chromatography-mass spectrometry

Abstract

The invention relates to the technical field of substance detection. According to the intelligent detection method and system, based on coordinate information of detection points of the sea-buckthorn vinegar flavor substances in a fermentation tank, chromatographic-mass spectrometry combination diagram information of the detection points of the sea-buckthorn vinegar flavor substances in the fermentation tank is dynamically collected by matching with sampling equipment, a gas chromatography system and a mass spectrometry system; self-adaptive real-time acquisition of chromatography-mass spectrometry combined diagrams of the flavor substances of the sea-buckthorn vinegar at different spatial positions in the fermentation tank of the sea-buckthorn vinegar is realized; according to the chromatography-mass spectrometry combination diagram information of the fermentation tank sea-buckthorn vinegar flavor substance detection point, an intelligent image recognition algorithm and different substance characteristic standard sea-buckthorn vinegar flavor substance chromatography-mass spectrometry combination information stored based on big data are combined to carry out fermentation tank sea-buckthorn vinegar flavor substance detection point flavor substance type and concentration intelligent detection. The flavor substances of the sea-buckthorn vinegar are intelligently, comprehensively and scientifically detected on the basis of chromatography-mass spectrometry.

Description

Technical Field

[0001] This invention relates to the technical field of substance detection, specifically to an intelligent detection method and system for flavor substances in sea buckthorn vinegar based on gas chromatography-mass spectrometry. Background Technology

[0002] Sea buckthorn vinegar is a fruit vinegar beverage made from wild sea buckthorn berries using a low-temperature preservation fermentation process. It fully retains the vitamin C, vitamin E, and various minerals found in the fruit, offering benefits such as skin beautification, lipid reduction, and stomach protection. Its raw material boasts one of the highest vitamin C contents among fruits and vegetables, earning it the reputation of a "vitamin treasure trove." Modern fermentation technology has led to the development of a series of products including fruit vinegar and fruit wine, and the fruit residue can be used to extract natural pigments for food processing. Due to its combined nutritional and functional properties, sea buckthorn products are used in the development of specialty foods in aerospace, mining, and other fields. The production process of sea buckthorn vinegar requires careful attention to the different storage locations within the fermentation tank. Precise monitoring of the types and concentrations of flavor compounds in sea buckthorn vinegar ensures that these compounds are evenly distributed throughout the fermentation liquid. These flavor compounds include ethyl acetate, ethyl butyrate, isoamyl alcohol, linalool, hexanal, limonene, α-terpineol, acetic acid, citric acid, quinic acid, fructose, glutamic acid, quercetin, and isorhamnetin. Existing sea buckthorn vinegar fermentation processes cannot accurately measure the distribution of flavor compounds at different locations within the fermentation tank, nor can they visualize the distribution of these compounds, thus reducing the scientific rigor and intelligence of sea buckthorn vinegar production management.

[0003] Chinese invention patent application CN110161181A, published on August 23, 2019, discloses a method and system for identifying the component concentration of a mixed gas. The method involves acquiring the detection response value of a gas sensor for a target gas component in the mixed gas, and determining a guessed concentration value based on the detection response value; performing Newton's iterative calculation based on the guessed concentration value and the Newton-Raphson iterative algorithm, and determining the corresponding iterative concentration value for each iteration; determining the change in concentration value before and after each iteration, and stopping the iterative calculation when the change is less than a predetermined concentration threshold; and determining the concentration of the target gas component based on the iterative concentration value determined in the last iteration. However, the above technical solution cannot provide scientific visualization and monitoring of the spatial distribution of the mixed gas. Summary of the Invention

[0004] The purpose of this invention is to provide a method and system for intelligent detection of flavor substances in sea buckthorn vinegar based on gas chromatography-mass spectrometry in order to solve the above problems.

[0005] This invention is achieved through the following technical solution: a smart detection method for flavor substances in sea buckthorn vinegar based on gas chromatography-mass spectrometry, the method comprising the following steps: S1. Collect the height data of the fermentation liquid in the fermentation tank of sea buckthorn vinegar, and model the solid model of the fermentation liquid space inside the fermentation tank of sea buckthorn vinegar to obtain the space model information of the fermentation liquid space of sea buckthorn vinegar. Based on the spatial characteristics of the fermentation liquid space of sea buckthorn vinegar, establish the spatial model information of the sea buckthorn vinegar flavor substance detection points in the fermentation tank and obtain the coordinate information of the sea buckthorn vinegar flavor substance detection points in the fermentation tank. S2. Collect chromatographic and mass spectrometric combination information of the detection points of flavor substances in seabuckthorn vinegar in fermentation tank; analyze and process the material characteristics at the locations of the detection points of flavor substances in seabuckthorn vinegar in fermentation tank to generate material characteristic analysis information of the detection points of flavor substances in seabuckthorn vinegar in fermentation tank. S3. Perform information clustering on the detection results of flavor substances at the same detection point location in the fermentation tank of sea buckthorn vinegar to generate information on flavor substances with the same characteristics in the fermentation tank of sea buckthorn vinegar; perform information clustering on the coordinate information of the detection points of flavor substances with the same characteristics in the fermentation tank of sea buckthorn vinegar to obtain the coordinate set of detection points of flavor substances with the same characteristics in the fermentation tank of sea buckthorn vinegar. S4. Establish a spatial rendering model of the distribution of flavor substances in seabuckthorn vinegar from fermentation tanks with the same material characteristics, and execute the task of displaying the detection results of flavor substances in seabuckthorn vinegar.

[0006] Preferably, the following steps are taken: First, collect the height data of the fermentation liquid in the seabuckthorn vinegar fermentation tank. Then, model the spatial entity of the fermentation liquid inside the fermentation tank to obtain the spatial model information of the fermentation liquid. Next, based on the spatial characteristics of the fermentation liquid, establish the spatial model information of the seabuckthorn vinegar flavor substance detection points and obtain the coordinate information of these points. S11. Real-time height data of the seabuckthorn vinegar fermentation liquid inside the fermentation tank is collected online by a level gauge, and the height data of the seabuckthorn vinegar fermentation liquid in the fermentation tank is generated. The unit of the height data of the seabuckthorn vinegar fermentation liquid in the fermentation tank is meters. S12. Input the preset space model information of the seabuckthorn vinegar fermentation tank into the mechanical 3D modeling software. Use the extrusion modeling tool in the mechanical 3D modeling software to perform 3D feature extrusion from the bottom of the cavity of the seabuckthorn vinegar fermentation tank according to the height value corresponding to the height data of the seabuckthorn vinegar fermentation liquid, to obtain the space model information of the seabuckthorn vinegar fermentation liquid in the fermentation tank. The mechanical 3D modeling software includes either Creo or FastADS. The space model information of the seabuckthorn vinegar fermentation tank represents the solid space model information of the seabuckthorn vinegar fermentation tank under the theoretical design state. The space model information of the seabuckthorn vinegar fermentation liquid in the fermentation tank includes the solid space model of the seabuckthorn vinegar fermentation tank and the solid space model of the seabuckthorn vinegar fermentation liquid. S13. Based on the spatial model information of the fermentation liquid of seabuckthorn vinegar in the fermentation tank, the spatial entity model of the seabuckthorn vinegar flavor substance detection point in the fermentation tank is established and processed to obtain the spatial model information of the seabuckthorn vinegar flavor substance detection point in the fermentation tank and the spatial coordinate acquisition and processing of the seabuckthorn vinegar flavor substance detection point in the fermentation tank is performed; the coordinate information matrix of the seabuckthorn vinegar flavor substance detection point in the fermentation tank is obtained.

[0007] Preferably, based on the spatial model information of the fermentation liquid in the fermentation tank, a spatial entity model of the flavor substance detection points in the fermentation tank is established to obtain the spatial model information of the flavor substance detection points in the fermentation tank, and the spatial coordinates of the flavor substance detection points in the fermentation tank are collected and processed; the operation steps to obtain the coordinate information matrix of the flavor substance detection points in the fermentation tank are as follows: S131. An equilateral triangular pyramid is used to perform three-dimensional feature space meshing on the solid model of the seabuckthorn vinegar fermentation liquid in the fermentation tank's liquid space model information. The center point of the equilateral triangular pyramid is set as the detection point for seabuckthorn vinegar flavor substances, and the spatial model information of the detection point for seabuckthorn vinegar flavor substances in the fermentation tank is obtained. The spatial model information of the detection point for seabuckthorn vinegar flavor substances in the fermentation tank includes the solid space model of the seabuckthorn vinegar fermentation tank and the solid space model of the seabuckthorn vinegar fermentation liquid after three-dimensional feature space meshing. S132. Using the measuring tools in the mechanical 3D modeling software, measure the spatial coordinates of the seabuckthorn vinegar flavor substance detection points corresponding to the spatial model information of the seabuckthorn vinegar flavor substance detection points in the fermentation tank described in step S131, and obtain the coordinate information matrix of the seabuckthorn vinegar flavor substance detection points in the fermentation tank. ,in Indicates the number of collections The coordinate information of the seabuckthorn vinegar flavor substance detection points in the fermentation tanks corresponding to the detection points includes the longitude, latitude, and altitude of the seabuckthorn vinegar flavor substance detection points.

[0008] Preferably, the steps for collecting chromatographic and mass spectrometric composite images of the seabuckthorn vinegar flavor substance detection points in the fermentation tank, and analyzing the material characteristics at the detection points to generate the material characteristic analysis information for the seabuckthorn vinegar flavor substance detection points in the fermentation tank are as follows: S21. Using sampling equipment based on the coordinate information matrix of the sea buckthorn vinegar flavor substance detection points in the fermentation tank. The coordinate information of the detection points for flavor substances in the seabuckthorn vinegar fermentation tank described in the text Sampling of the fermentation liquid of sea buckthorn vinegar was carried out in an orderly manner at different locations inside the fermentation tank according to the detection point numbers of the sea buckthorn vinegar flavor substances. The chromatograms and mass spectra of the sampled sea buckthorn vinegar fermentation liquid were collected by gas chromatography and mass spectrometry systems. The collected chromatograms and mass spectra of the sea buckthorn vinegar fermentation liquid were combined and processed to obtain the combined chromatogram and mass spectrometry information matrix of the detection points of sea buckthorn vinegar flavor substances in the fermentation tank. ,in Indicates the number of collections Information on the combined chromatograms and mass spectrometry diagrams of the seabuckthorn vinegar flavor substance detection points in the fermentation tanks corresponding to the detection points of the seabuckthorn vinegar flavor substance; S22. Based on the combined chromatogram and mass spectrometry information matrix of the seabuckthorn vinegar flavor substance detection points in the fermentation tank and the combined chromatogram and mass spectrometry information matrix of different material characteristic standards for seabuckthorn vinegar flavor substances, perform material characteristic analysis processing at the location of the seabuckthorn vinegar flavor substance detection points in the fermentation tank to generate a material characteristic analysis information matrix of the seabuckthorn vinegar flavor substance detection points in the fermentation tank.

[0009] Preferably, the steps for performing material characteristic analysis processing at the detection point locations of seabuckthorn vinegar flavor substances in the fermentation tank based on the chromatographic mass spectrometry combination information matrix of the seabuckthorn vinegar flavor substance detection points in the fermentation tank and the chromatographic mass spectrometry combination information matrix of different material characteristic standards for seabuckthorn vinegar flavor substances, and generating the material characteristic analysis information matrix of the seabuckthorn vinegar flavor substance detection points in the fermentation tank, are as follows: S221. Establish a combined chromatographic and mass spectrometric information matrix of flavor substances in sea buckthorn vinegar with different material characteristics. ,in Indicates the first The chromatographic and mass spectrometric combination information of standard seabuckthorn vinegar flavor substances corresponding to different flavor substance combination types is as follows: The flavor substance combination type represents the characteristic type of seabuckthorn vinegar components formed by combining the types and concentrations of seabuckthorn vinegar flavor substances; the types of seabuckthorn vinegar flavor substances include any one or more of ethyl acetate, ethyl butyrate, isoamyl alcohol, linalool, hexanal, limonene, α-terpineol, acetic acid, citric acid, quinic acid, fructose, glutamic acid, quercetin, and isorhamnetin; the chromatographic and mass spectrometric combination information of standard seabuckthorn vinegar flavor substances corresponding to different flavor substance combination types represents the combination information of standard seabuckthorn vinegar flavor substance chromatograms and mass spectra set for different flavor substance combination types. S222. The SURF image recognition algorithm is used to generate a composite matrix of chromatographic and mass spectrometric images of the detection points of seabuckthorn vinegar flavor substances in the fermentation tank. The chromatographic and mass spectrometric combination diagrams of the detection points for flavor substances in the seabuckthorn vinegar fermentation tank described in the text are as follows. Information matrix of chromatographic and mass spectrometric combinations of different material characteristic standards for sea buckthorn vinegar flavor substances Information on the combined chromatographic and mass spectrometric analysis of different material characteristics of sea buckthorn vinegar flavor substances described in the document. Chromatographic and mass spectrometric image feature recognition processing was performed to search for chromatographic and mass spectrometric combination information of the detection points of seabuckthorn vinegar flavor substances in the fermentation tank. Matching information on the chromatographic and mass spectrometric combinations of different substance characteristic standards for sea buckthorn vinegar flavor substances The corresponding textual information of sea buckthorn vinegar flavor substances was obtained, and a matrix of material feature analysis information for the detection points of sea buckthorn vinegar flavor substances in the fermentation tank was generated. ,in Indicates the first The analysis information on the material characteristics of the sea buckthorn vinegar flavor substance detection points in the fermentation tanks corresponding to each sea buckthorn vinegar flavor substance detection point includes textual information on the types and concentrations of flavor substances at the detection points.

[0010] Preferably, the following steps are taken to perform information clustering on the detection results of flavor substances at the same detection point locations in the fermentation tank of sea buckthorn vinegar to generate information on the same flavor substance characteristics in the fermentation tank of sea buckthorn vinegar; and to perform information clustering on the coordinate information of the detection points of flavor substances at the fermentation tank of sea buckthorn vinegar with the same flavor substance characteristics to obtain the coordinate set of the detection points of flavor substances at the fermentation tank of sea buckthorn vinegar with the same flavor substance characteristics: S31. Based on the material feature analysis information matrix of the seabuckthorn vinegar flavor substance detection points in the fermentation tank, perform clustering processing on the material feature detection results of the seabuckthorn vinegar flavor substance detection points in the fermentation tank that are completely identical, and generate a matrix of the same flavor substance feature information of seabuckthorn vinegar in the fermentation tank. S32. Based on the coordinate information matrix of the flavor substance detection points of the fermentation tank seabuckthorn vinegar, the material feature analysis information matrix of the flavor substance detection points of the fermentation tank seabuckthorn vinegar, and the same flavor substance feature information matrix of the fermentation tank seabuckthorn vinegar, perform clustering processing on the coordinate information of the flavor substance detection points of the fermentation tank seabuckthorn vinegar with the same material features to obtain the coordinate set matrix of the flavor substance detection points of the fermentation tank seabuckthorn vinegar with the same material features.

[0011] Preferably, the steps for clustering the detection results of identical flavor substances at the detection points of seabuckthorn vinegar in the fermentation tank based on the substance feature analysis information matrix of the flavor substance detection points are as follows: S311. Obtain the material characteristic analysis information matrix of the sea buckthorn vinegar flavor substance detection points in the fermentation tank. ; S312. The KMP text search algorithm is used to analyze the material feature matrix of the sea buckthorn vinegar flavor substance detection points in the fermentation tank. Information on the analysis of the material characteristics of the flavor substances detected at the fermentation tank for sea buckthorn vinegar. The text information of the flavor compound characteristic detection results of sea buckthorn vinegar from fermentation tanks was searched and processed to find the substance characteristic analysis information of the flavor compound detection points of sea buckthorn vinegar from fermentation tanks with completely identical flavor compound characteristic detection results. The data was then processed to obtain a matrix of characteristic information of flavor substances similar to those in the sea buckthorn vinegar from the fermentation tank. , ,in Indicates the first The same flavor substance characteristic information of sea buckthorn vinegar from the same fermentation tank; the same flavor substance characteristic information of sea buckthorn vinegar from the same fermentation tank represents the text information of the type of flavor substance and the text information of the concentration of flavor substance corresponding to the detection results of the flavor substance characteristics of sea buckthorn vinegar from the same fermentation tank.

[0012] Preferably, the steps for clustering the coordinate information of the flavor substance detection points in the fermentation tank of sea buckthorn vinegar with the same material characteristics, based on the coordinate information matrix of the flavor substance detection points in the fermentation tank of sea buckthorn vinegar, the material feature analysis information matrix of the flavor substance detection points in the fermentation tank of sea buckthorn vinegar, and the feature information matrix of the same flavor substances in the fermentation tank of sea buckthorn vinegar, to obtain the coordinate set matrix of the flavor substance detection points in the fermentation tank of sea buckthorn vinegar with the same material characteristics are as follows: S321. A bidirectional search algorithm is used based on the characteristic information matrix of the same flavor substances in the sea buckthorn vinegar from the fermentation tank. The fermentation tank described above contains information on the same flavor compounds as the sea buckthorn vinegar. Material characteristic analysis information matrix of the seabuckthorn vinegar flavor substance detection points in the fermentation tank The text information search process was performed on the flavor compound characteristic detection results of the sea buckthorn vinegar from the fermentation tank to find flavor compound characteristic information that is the same as that of the sea buckthorn vinegar from the fermentation tank. The analysis information of all the flavor compound characteristics of sea buckthorn vinegar from the fermentation tank that matched the detection results were obtained. The corresponding text information of the detection point numbers for sea buckthorn vinegar flavor substances was collected, and a matrix of text information sets of sea buckthorn vinegar flavor substance detection point objects with the same material characteristics in fermentation tanks was constructed. ,in This indicates the characteristic information of the same flavor substances in the sea buckthorn vinegar from the fermentation tank. The text information set of the detection points of sea buckthorn vinegar flavor substances in the corresponding fermentation tank with the same material characteristics; ,in The text information set representing the detection points of sea buckthorn vinegar flavor substances in the fermentation tank, indicating the same material characteristics. The Middle Text information of the same material characteristics fermentation tank seabuckthorn vinegar flavor substance detection point object; the same material characteristics fermentation tank seabuckthorn vinegar flavor substance detection point object text information represents the fermentation tank seabuckthorn vinegar flavor substance characteristic detection point number text information with the same fermentation tank seabuckthorn vinegar flavor substance characteristic detection results; S322. Using the KMP text search algorithm, based on the text information set matrix of the same material characteristics fermentation tank sea buckthorn vinegar flavor substance detection points. The text information set of the same material characteristics of the fermentation tank, sea buckthorn vinegar flavor substance detection point object. The same material characteristics of the fermentation tank, sea buckthorn vinegar flavor substance detection point object text information. The coordinate information matrix of the seabuckthorn vinegar flavor substance detection points in the fermentation tank The text information set of the detection points for flavor substances in sea buckthorn vinegar fermentation tanks with the same material characteristics was searched. Coordinate information of all the corresponding sea buckthorn vinegar flavor substance detection points in the fermentation tanks A matrix of coordinates for detection points of flavor substances in sea buckthorn vinegar from fermentation tanks with the same material characteristics was constructed. ,in This indicates the characteristic information of the same flavor substances in the sea buckthorn vinegar from the fermentation tank. The coordinate set of detection points for flavor substances in sea buckthorn vinegar from the corresponding fermentation tank with the same material characteristics; ,in This represents the coordinate set of detection points for flavor substances in sea buckthorn vinegar from the same fermentation tank. The Middle The coordinate information of the detection points of seabuckthorn vinegar flavor substances in the fermentation tanks with the same material characteristics; the text information set of the seabuckthorn vinegar flavor substance detection points in the fermentation tanks with the same material characteristics represents the coordinate set of all seabuckthorn vinegar flavor substance detection points in the fermentation tanks with the same material characteristics detection results.

[0013] Preferably, the steps for establishing a spatial rendering model of the distribution of flavor compounds in seabuckthorn vinegar from fermentation tanks with the same material characteristics and for displaying the detection results of seabuckthorn vinegar flavor compounds are as follows: S41. Coordinate set matrix of sea buckthorn vinegar flavor substance detection points based on the same material characteristics fermentation tank The coordinate set of detection points for flavor substances in sea buckthorn vinegar from the internal fermentation tank. Coordinate information of the detection points for flavor substances in sea buckthorn vinegar fermentation tank as described above. The same flavor compound feature matrix as the sea buckthorn vinegar in the fermentation tank The fermentation tank described above contains information on the same flavor compounds as the sea buckthorn vinegar. For the spatial model information of the seabuckthorn vinegar flavor substance detection points generated in step S131, three-dimensional feature color-matching rendering is performed on the equilateral triangular pyramids corresponding to all seabuckthorn vinegar flavor substance feature detection points of the fermentation tank with completely identical detection results. Additionally, text information of the same seabuckthorn vinegar flavor substance feature detection results is used to imprint characters onto the surface of the equilateral triangular pyramids corresponding to the same flavor substance detection points of the fermentation tank with identical features. This constructs a spatial rendering model information of the distribution of seabuckthorn vinegar flavor substances in fermentation tanks with identical features. The spatial rendering model information of the distribution of seabuckthorn vinegar flavor substances in fermentation tanks with identical features includes a solid spatial model of the seabuckthorn vinegar fermentation tank and a solid spatial model of the seabuckthorn vinegar fermentation liquid after three-dimensional feature space meshing, three-dimensional feature color-matching rendering, and three-dimensional feature surface character imprinting. S42. Perform three-dimensional feature transparent rendering processing on the spatial rendering model information of the same material characteristics fermentation tank seabuckthorn vinegar flavor substance distribution, and output the detection results of seabuckthorn vinegar flavor substance in the fermentation tank through the display screen after the three-dimensional feature transparent rendering processing.

[0014] A smart detection system for flavor compounds in seabuckthorn vinegar based on gas chromatography-mass spectrometry is used to realize the smart detection method for flavor compounds in seabuckthorn vinegar based on gas chromatography-mass spectrometry. The system includes a seabuckthorn vinegar flavor compound detection location module, a seabuckthorn vinegar flavor compound detection module, and a seabuckthorn vinegar flavor compound detection push module. The seabuckthorn vinegar flavor substance detection and positioning module includes a fermentation liquid height acquisition unit for seabuckthorn vinegar fermentation tank, a space model storage unit for seabuckthorn vinegar fermentation tank, a space model establishment unit for seabuckthorn vinegar fermentation tank, and a detection point establishment unit for seabuckthorn vinegar flavor substance in fermentation tank. The fermentation tank seabuckthorn vinegar fermentation liquid height acquisition unit collects fermentation liquid height data through a level gauge; the fermentation tank space model storage unit stores fermentation tank space model information; the fermentation tank seabuckthorn vinegar fermentation liquid space model establishment unit, based on the fermentation tank space model information and the fermentation tank seabuckthorn vinegar fermentation liquid height data, and using mechanical 3D modeling software, models the solid model of the fermentation tank seabuckthorn vinegar fermentation liquid space inside the fermentation tank to obtain fermentation tank seabuckthorn vinegar fermentation liquid space model information; the fermentation tank seabuckthorn vinegar flavor substance detection point establishment unit, based on the fermentation tank seabuckthorn vinegar fermentation liquid space model information, establishes the spatial solid model of the fermentation tank seabuckthorn vinegar flavor substance detection points to obtain fermentation tank seabuckthorn vinegar flavor substance detection point space model information, and uses mechanical 3D modeling software to collect and process the spatial coordinates of the fermentation tank seabuckthorn vinegar flavor substance detection points to obtain fermentation tank seabuckthorn vinegar flavor substance detection point coordinate information. The seabuckthorn vinegar flavor substance detection module includes a chromatographic mass spectrometry combination map acquisition unit for seabuckthorn vinegar flavor substance detection points in fermentation tank, a chromatographic mass spectrometry combination map storage unit for seabuckthorn vinegar flavor substance with different substance characteristics, and a substance characteristic analysis unit for seabuckthorn vinegar flavor substance detection points in fermentation tank. The fermentation tank seabuckthorn vinegar flavor substance detection point chromatographic mass spectrometry combination map acquisition unit acquires the chromatographic mass spectrometry combination map information of the fermentation tank seabuckthorn vinegar flavor substance detection point based on the coordinate information of the fermentation tank seabuckthorn vinegar flavor substance detection point and in conjunction with the sampling equipment, gas chromatography system and mass spectrometry system; the different substance characteristic standard seabuckthorn vinegar flavor substance chromatographic mass spectrometry combination map storage unit is used to store the chromatographic mass spectrometry combination information of different substance characteristic standard seabuckthorn vinegar flavor substance; the fermentation tank seabuckthorn vinegar flavor substance detection point substance characteristic analysis unit performs substance characteristic analysis processing at the location of the fermentation tank seabuckthorn vinegar flavor substance detection point based on the chromatographic mass spectrometry combination map information of the fermentation tank seabuckthorn vinegar flavor substance detection point and the chromatographic mass spectrometry combination information of different substance characteristic standard seabuckthorn vinegar flavor substance, and generates the substance characteristic analysis information of the fermentation tank seabuckthorn vinegar flavor substance detection point. The seabuckthorn vinegar flavor substance detection and push module includes a unit for aggregating characteristic information of the same flavor substance in seabuckthorn vinegar from fermentation tanks, a unit for aggregating detection points of flavor substance in seabuckthorn vinegar from fermentation tanks with the same flavor substance characteristics, a unit for establishing a spatial model of the distribution of flavor substance in seabuckthorn vinegar from fermentation tanks with the same flavor substance characteristics, and a unit for displaying the detection results of flavor substance in seabuckthorn vinegar. The same flavor substance feature information aggregation unit in the fermentation tank seabuckthorn vinegar performs clustering processing on the detection results of substances with identical flavor substance detection points at the fermentation tank seabuckthorn vinegar detection point locations, based on the substance feature analysis information of the detection points, and generates the same flavor substance feature information for the fermentation tank seabuckthorn vinegar. The same substance feature fermentation tank seabuckthorn vinegar flavor substance detection point aggregation unit performs clustering processing on the coordinate information of the detection points with identical flavor substance features, based on the coordinate information of the detection points, the substance feature analysis information, and the same flavor substance feature information, to obtain the same substance feature fermentation tank seabuckthorn vinegar. The system includes: a set of coordinates for flavor substance detection points; a spatial model establishment unit for the distribution of flavor substances in seabuckthorn vinegar from fermentation tanks with the same flavor characteristics, which establishes a spatial rendering model of the distribution of flavor substances in seabuckthorn vinegar from fermentation tanks with the same flavor characteristics based on the set of coordinates for the detection points, the spatial model information of the detection points, and the characteristic information of the same flavor substances in the seabuckthorn vinegar from fermentation tanks, combined with 3D feature rendering processing and 3D feature surface character engraving processing; and a seabuckthorn vinegar flavor substance detection result display unit, which performs the task of displaying the seabuckthorn vinegar flavor substance detection results based on the spatial rendering model information of the distribution of flavor substances in seabuckthorn vinegar from fermentation tanks with the same flavor characteristics, combined with 3D feature transparent rendering processing and a display screen.

[0015] This invention provides a method and system for intelligent detection of flavor compounds in sea buckthorn vinegar based on gas chromatography-mass spectrometry. It has the following beneficial effects: 1. Real-time acquisition of the liquid height parameters of the fermentation liquid in the seabuckthorn vinegar fermentation tank via a level gauge provides reliable data support for the scientific establishment of a physical model of the fermentation liquid in seabuckthorn vinegar. Based on the scientifically stored spatial model of the seabuckthorn vinegar fermentation tank and the liquid height parameters of the fermentation liquid, combined with mechanical 3D modeling software, efficient and accurate acquisition of the spatial physical model of the fermentation liquid inside the seabuckthorn vinegar fermentation tank and the location of the seabuckthorn vinegar flavor substance detection points is achieved. This enables real-time intelligent acquisition of the spatial characteristics of the fermentation liquid in the seabuckthorn vinegar fermentation tank and the location of the seabuckthorn vinegar flavor substance detection points, improving the accuracy of seabuckthorn vinegar flavor substance detection.

[0016] Second, by dynamically acquiring chromatographic and mass spectrometric composite images of sea buckthorn vinegar flavor substance detection points in the fermentation tank based on the coordinate information of the detection points, combined with sampling equipment, gas chromatography, and mass spectrometry, adaptive real-time acquisition of chromatographic and mass spectrometric composite images of sea buckthorn vinegar flavor substances at different spatial locations inside the fermentation tank is achieved, improving the scientific accuracy of sea buckthorn vinegar flavor substance detection. Based on the chromatographic and mass spectrometric composite image information of sea buckthorn vinegar flavor substance detection points in the fermentation tank, and combined with intelligent image recognition algorithms and chromatographic and mass spectrometric composite information of different material characteristic standards based on big data storage, intelligent detection of flavor substance types and concentrations at the detection points of sea buckthorn vinegar flavor substances in the fermentation tank is achieved. This enables intelligent, comprehensive, and scientific detection of sea buckthorn vinegar flavor substances based on chromatographic and mass spectrometry, improving the reliability and intelligence of sea buckthorn vinegar flavor substance detection.

[0017] Third, by establishing a spatial rendering model of the distribution of flavor substances in fermented seabuckthorn vinegar based on the coordinate set of detection points of flavor substances in fermented seabuckthorn vinegar with the same material characteristics, the spatial model information of the detection points of flavor substances in fermented seabuckthorn vinegar with the same material characteristics, and the characteristic information of the same flavor substances in fermented seabuckthorn vinegar, combined with three-dimensional feature rendering processing and three-dimensional feature surface character engraving processing, a spatial rendering model of the distribution of flavor substances in fermented seabuckthorn vinegar with the same material characteristics is established. This enables the establishment of a feedback model of the detection results of flavor substances in seabuckthorn vinegar based on spatial feature partitioning. The seabuckthorn vinegar flavor substance detection result display unit, based on the spatial rendering model information of the distribution of flavor substances in fermented seabuckthorn vinegar with the same material characteristics, combined with three-dimensional feature transparent rendering processing and display screen, autonomously and efficiently executes the task of displaying the detection results of flavor substances in seabuckthorn vinegar, realizing the intuitive output of the detection results of flavor substances in seabuckthorn vinegar based on spatial distribution and text information, and improving the applicability and intuitiveness of the feedback of the detection results of flavor substances in seabuckthorn vinegar. Attached Figure Description

[0018] Figure 1 A schematic diagram of the modules of the intelligent detection system for seabuckthorn vinegar flavor substances based on gas chromatography-mass spectrometry provided by the present invention; Figure 2 The flowchart shows the intelligent detection method for flavor substances in sea buckthorn vinegar based on gas chromatography-mass spectrometry provided by this invention. Detailed Implementation

[0019] 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 some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0020] An example of the intelligent detection method and system for sea buckthorn vinegar flavor substances based on gas chromatography-mass spectrometry is as follows: Example 1: Please see Figures 1-2 A smart detection method for flavor compounds in sea buckthorn vinegar based on gas chromatography-mass spectrometry, comprising the following steps: S1. Collect the height data of the fermentation liquid in the fermentation tank of sea buckthorn vinegar, and model the solid model of the fermentation liquid space inside the fermentation tank of sea buckthorn vinegar to obtain the space model information of the fermentation liquid space of sea buckthorn vinegar. Based on the spatial characteristics of the fermentation liquid space of sea buckthorn vinegar, establish the spatial model information of the sea buckthorn vinegar flavor substance detection points in the fermentation tank and obtain the coordinate information of the sea buckthorn vinegar flavor substance detection points in the fermentation tank. S2. Collect chromatographic and mass spectrometric combination information of the detection points of flavor substances in seabuckthorn vinegar in fermentation tank; analyze and process the material characteristics at the locations of the detection points of flavor substances in seabuckthorn vinegar in fermentation tank to generate material characteristic analysis information of the detection points of flavor substances in seabuckthorn vinegar in fermentation tank. S3. Perform information clustering on the detection results of flavor substances at the same detection point location in the fermentation tank of sea buckthorn vinegar to generate information on flavor substances with the same characteristics in the fermentation tank of sea buckthorn vinegar; perform information clustering on the coordinate information of the detection points of flavor substances with the same characteristics in the fermentation tank of sea buckthorn vinegar to obtain the coordinate set of detection points of flavor substances with the same characteristics in the fermentation tank of sea buckthorn vinegar. S4. Establish a spatial rendering model of the distribution of flavor substances in seabuckthorn vinegar from fermentation tanks with the same material characteristics, and execute the task of displaying the detection results of flavor substances in seabuckthorn vinegar.

[0021] For further details, please refer to Figures 1-2 The following steps were taken to collect the height data of the fermentation liquid in the seabuckthorn vinegar fermentation tank, and to model the spatial entity model of the fermentation liquid inside the fermentation tank to obtain the spatial model information of the fermentation liquid. Based on the spatial characteristics of the fermentation liquid, the following steps were taken to establish the spatial model information of the seabuckthorn vinegar flavor substance detection points in the fermentation tank and obtain the coordinate information of these detection points: S11. Real-time height data of the fermentation liquid inside the seabuckthorn vinegar fermentation tank is collected online through a level gauge, and the height data of the fermentation liquid in the fermentation tank is generated. The unit of the height data of the fermentation liquid in the fermentation tank is meters. S12. Input the preset space model information of the seabuckthorn vinegar fermentation tank into the mechanical 3D modeling software. Use the extrusion modeling tool in the mechanical 3D modeling software to perform 3D feature extrusion from the bottom of the cavity of the seabuckthorn vinegar fermentation tank according to the height value corresponding to the height data of the seabuckthorn vinegar fermentation liquid, to obtain the space model information of the seabuckthorn vinegar fermentation liquid in the fermentation tank. The mechanical 3D modeling software includes either Creo or FastADS. The space model information of the seabuckthorn vinegar fermentation tank represents the solid space model information of the seabuckthorn vinegar fermentation tank under the theoretical design state. The space model information of the seabuckthorn vinegar fermentation liquid in the fermentation tank includes the solid space model of the seabuckthorn vinegar fermentation tank and the solid space model of the seabuckthorn vinegar fermentation liquid. S13. Based on the spatial model information of the fermentation liquid in the fermentation tank, establish and process the spatial entity model of the flavor substance detection points in the fermentation tank to obtain the spatial model information of the flavor substance detection points in the fermentation tank and collect and process the spatial coordinates of the flavor substance detection points in the fermentation tank; obtain the coordinate information matrix of the flavor substance detection points in the fermentation tank.

[0022] Based on the spatial model information of the fermentation liquid in the fermentation tank of sea buckthorn vinegar, a spatial entity model of the flavor substance detection points in the fermentation tank of sea buckthorn vinegar is established. This process yields the spatial model information of the flavor substance detection points in the fermentation tank of sea buckthorn vinegar, and the spatial coordinates of these detection points are collected and processed. The steps to obtain the coordinate information matrix of the flavor substance detection points in the fermentation tank of sea buckthorn vinegar are as follows: S131. An equilateral triangular cone is used to perform three-dimensional feature space meshing on the solid model of the seabuckthorn vinegar fermentation liquid in the fermentation tank's liquid space model information. The center point of the equilateral triangular cone is set as the detection point of seabuckthorn vinegar flavor substances, and the spatial model information of the detection point of seabuckthorn vinegar flavor substances in the fermentation tank is obtained. The spatial model information of the detection point of seabuckthorn vinegar flavor substances in the fermentation tank includes the solid space model of the seabuckthorn vinegar fermentation tank and the solid space model of the seabuckthorn vinegar fermentation liquid after three-dimensional feature space meshing. S132. Using the measuring tools in the mechanical 3D modeling software, measure the spatial coordinates of the seabuckthorn vinegar flavor substance detection points corresponding to the spatial model information of the seabuckthorn vinegar flavor substance detection points in the fermentation tank in step S131, and obtain the coordinate information matrix of the seabuckthorn vinegar flavor substance detection points in the fermentation tank. ,in Indicates the number of collections The coordinate information of the seabuckthorn vinegar flavor substance detection points in the fermentation tanks corresponding to each seabuckthorn vinegar flavor substance detection point includes the longitude, latitude, and altitude of the seabuckthorn vinegar flavor substance detection point.

[0023] The fermentation liquid height acquisition unit in the fermentation tank is used to collect the fermentation liquid height parameters in real time using a level gauge, providing reliable data support for the scientific establishment of a solid model of the fermentation liquid. The fermentation tank space model storage unit, the fermentation liquid space model establishment unit, and the flavor substance detection point establishment unit work together to efficiently and accurately acquire the solid model of the fermentation liquid and the location of the flavor substance detection points in the fermentation tank based on the scientifically stored fermentation tank space model and fermentation liquid height parameters, combined with mechanical 3D modeling software. This enables real-time intelligent acquisition of the spatial characteristics of the fermentation liquid and the location of the flavor substance detection points in the fermentation tank, improving the accuracy of flavor substance detection.

[0024] For further details, please refer to Figures 1-2 The following are the steps for collecting chromatographic and mass spectrometric composite images of the detection points for flavor substances in seabuckthorn vinegar from the fermentation tank; analyzing and processing the material characteristics at the detection points to generate material characteristic analysis information for the seabuckthorn vinegar flavor substances from the fermentation tank: S21. Using sampling equipment based on the coordinate information matrix of sea buckthorn vinegar flavor substance detection points in the fermentation tank. Coordinates of the seabuckthorn vinegar flavor substance detection points in the intermediate fermentation tank Sampling of the fermentation liquid of sea buckthorn vinegar was carried out in an orderly manner at different locations inside the fermentation tank according to the detection point numbers of the sea buckthorn vinegar flavor substances. The chromatograms and mass spectra of the sampled sea buckthorn vinegar fermentation liquid were collected by gas chromatography and mass spectrometry systems. The collected chromatograms and mass spectra of the sea buckthorn vinegar fermentation liquid were combined and processed to obtain the combined chromatogram and mass spectrometry information matrix of the detection points of sea buckthorn vinegar flavor substances in the fermentation tank. ,in Indicates the number of collections Information on the combined chromatograms and mass spectrometry diagrams of the seabuckthorn vinegar flavor substance detection points in the fermentation tanks corresponding to the detection points of the seabuckthorn vinegar flavor substance; S22. Based on the information matrix of the combined chromatogram and mass spectrometry diagram of the flavor substances detection points in the fermentation tank and the information matrix of the combined chromatogram and mass spectrometry diagram of the flavor substances in the seabuckthorn vinegar of different material characteristics, perform material characteristic analysis processing at the location of the flavor substances detection points in the fermentation tank to generate the material characteristic analysis information matrix of the flavor substances detection points in the fermentation tank.

[0025] Based on the information matrix of the combined chromatogram and mass spectrometry of flavor substances at the detection points in seabuckthorn vinegar from the fermentation tank and the combined chromatogram and mass spectrometry information matrix of flavor substances in seabuckthorn vinegar of different material characteristics, the following steps were taken to analyze the material characteristics at the detection points in seabuckthorn vinegar from the fermentation tank and generate the material characteristic analysis information matrix of the detection points in seabuckthorn vinegar from the fermentation tank: S221. Establish a combined chromatographic and mass spectrometric information matrix of flavor substances in sea buckthorn vinegar with different material characteristics. ,in Indicates the first The information includes chromatographic and mass spectrometric combinations of standard seabuckthorn vinegar flavor compounds corresponding to different flavor compound combination types. The flavor compound combination type represents the characteristic type of seabuckthorn vinegar components formed by combining data of seabuckthorn vinegar flavor compound types and concentrations. Seabuckthorn vinegar flavor compound types include any one or more of ethyl acetate, ethyl butyrate, isoamyl alcohol, linalool, hexanal, limonene, α-terpineol, acetic acid, citric acid, quinic acid, fructose, glutamic acid, quercetin, and isorhamnetin. The information also includes chromatographic and mass spectrometric combinations of standard seabuckthorn vinegar flavor compounds for different flavor compound combination types. S222. The SURF image recognition algorithm is used to generate a matrix of chromatographic and mass spectrometric images of the detection points of sea buckthorn vinegar flavor substances in the fermentation tank. Information on the combined chromatogram and mass spectrometry of the detection points for flavor substances in seabuckthorn vinegar from the intermediate fermentation tank. Information matrix of chromatographic and mass spectrometric combinations of flavor substances in sea buckthorn vinegar with different material characteristics standards Information on the combined chromatographic and mass spectrometric analysis of flavor components in sea buckthorn vinegar, representing different characteristics of various substances. Chromatographic and mass spectrometric image feature recognition processing was performed to search for chromatographic and mass spectrometric combination information of the detection points of sea buckthorn vinegar flavor substances in the fermentation tank. Matching information on different material characteristics of sea buckthorn vinegar flavor compounds using chromatographic and mass spectrometric methods The corresponding textual information of sea buckthorn vinegar flavor substances was obtained, and a matrix of material feature analysis information for the detection points of sea buckthorn vinegar flavor substances in the fermentation tank was generated. ,in Indicates the first The analysis information on the material characteristics of the sea buckthorn vinegar flavor substance detection points in the fermentation tanks is as follows: The analysis information on the material characteristics of the sea buckthorn vinegar flavor substance detection points in the fermentation tanks includes textual information on the types and concentrations of flavor substances at the detection points.

[0026] The fermentation tank seabuckthorn vinegar flavor substance detection point chromatographic-mass spectrometry (GC-MS) combination image acquisition unit dynamically acquires GC-MS combination image information of seabuckthorn vinegar flavor substance detection points based on the coordinate information of the detection points in the fermentation tank, in conjunction with sampling equipment, gas chromatography system, and mass spectrometry system. This enables adaptive real-time acquisition of GC-MS combination images of seabuckthorn vinegar flavor substances at different spatial locations inside the fermentation tank, improving the scientific accuracy of seabuckthorn vinegar flavor substance detection. The fermentation tank seabuckthorn vinegar flavor substance detection point material characteristic analysis unit, based on the GC-MS combination image information of the seabuckthorn vinegar flavor substance detection points in the fermentation tank, combines intelligent image recognition algorithms with GC-MS combination information of different material characteristic standards for seabuckthorn vinegar flavor substances based on big data storage to intelligently detect the types and concentrations of flavor substances at the detection points. This achieves intelligent, comprehensive, and scientific detection of seabuckthorn vinegar flavor substances based on GC-MS, improving the reliability and intelligence of seabuckthorn vinegar flavor substance detection.

[0027] For further details, please refer to Figures 1-2 The following steps are taken to perform information clustering on the detection results of flavor substances at the same detection point locations in the fermentation tank of sea buckthorn vinegar, generating information on the same flavor substance characteristics of the fermentation tank sea buckthorn vinegar; and to perform information clustering on the coordinate information of the detection points of flavor substances at the fermentation tank sea buckthorn vinegar with the same flavor substance characteristics, obtaining the coordinate set of the detection points of flavor substances at the fermentation tank sea buckthorn vinegar with the same flavor substance characteristics. S31. Based on the material feature analysis information matrix of the seabuckthorn vinegar flavor substance detection points in the fermentation tank, perform clustering processing on the material feature detection results of the seabuckthorn vinegar flavor substance detection points in the fermentation tank that are completely identical, and generate the same flavor substance feature information matrix of seabuckthorn vinegar in the fermentation tank. S32. Based on the coordinate information matrix of the flavor substance detection points of seabuckthorn vinegar in fermentation tank, the material feature analysis information matrix of the flavor substance detection points of seabuckthorn vinegar in fermentation tank, and the information matrix of the same flavor substance features of seabuckthorn vinegar in fermentation tank, cluster the coordinate information of the flavor substance detection points of seabuckthorn vinegar in fermentation tank with the same material features to obtain the coordinate set matrix of the flavor substance detection points of seabuckthorn vinegar in fermentation tank with the same material features.

[0028] The steps for clustering the detection results of identical flavor substances at the detection points in the fermentation tank of sea buckthorn vinegar, based on the information matrix of flavor substance analysis, and generating the information matrix of identical flavor substance features in the fermentation tank of sea buckthorn vinegar are as follows: S311. Obtain the material characteristic analysis information matrix of the sea buckthorn vinegar flavor substance detection points in the fermentation tank. ; S312. The KMP text search algorithm was used to analyze the material characteristic matrix of the detection points for flavor substances in sea buckthorn vinegar from the fermentation tank. Information on the analysis of the characteristics of flavor substances in sea buckthorn vinegar from the fermentation tank The text information of the flavor compound characteristic detection results of sea buckthorn vinegar from fermentation tanks was searched and processed to find the flavor compound characteristic analysis information of sea buckthorn vinegar from fermentation tanks with completely identical detection results. The data was then processed to obtain a matrix of characteristic information of flavor substances similar to those in the sea buckthorn vinegar from the fermentation tank. , ,in Indicates the first The same flavor substance characteristic information of sea buckthorn vinegar from the same fermentation tank; the same flavor substance characteristic information of sea buckthorn vinegar from the same fermentation tank represents the text information of the type of flavor substance and the text information of the concentration of flavor substance corresponding to the detection results of the flavor substance characteristics of sea buckthorn vinegar from the same fermentation tank.

[0029] The steps for clustering the coordinate information matrix of flavor substance detection points in seabuckthorn vinegar from fermentation tanks, the material feature analysis information matrix of flavor substance detection points in seabuckthorn vinegar from fermentation tanks, and the information matrix of similar flavor substance features in seabuckthorn vinegar from fermentation tanks to obtain the coordinate set matrix of flavor substance detection points in seabuckthorn vinegar from fermentation tanks with similar material features are as follows: S321. A bidirectional search algorithm is used based on the characteristic information matrix of similar flavor substances in sea buckthorn vinegar from fermentation tanks. Information on flavor compounds similar to those in sea buckthorn vinegar fermented in intermediate fermentation tanks Information matrix of material characteristics analysis at the seabuckthorn vinegar flavor substance detection point in the fermentation tank The text information of the flavor compound characteristics detection results of sea buckthorn vinegar from the fermentation tank was searched and processed to find flavor compound characteristics that are the same as those of the sea buckthorn vinegar from the fermentation tank. The analysis information of all flavor compound characteristics of sea buckthorn vinegar from fermentation tanks that match the detection results. The corresponding text information of the detection point numbers for sea buckthorn vinegar flavor substances was collected, and a matrix of text information sets of sea buckthorn vinegar flavor substance detection point objects with the same material characteristics in fermentation tanks was constructed. ,in This indicates the characteristic information of the same flavor substances in the sea buckthorn vinegar from the fermentation tank. The text information set of the detection points of sea buckthorn vinegar flavor substances in the corresponding fermentation tank with the same material characteristics; ,in Text information set representing the detection points of flavor substances in sea buckthorn vinegar fermentation tanks, indicating the same material characteristics. The Middle Text information of the detection points for flavor substances in seabuckthorn vinegar from fermentation tanks with the same material characteristics; text information of the detection points for flavor substances in seabuckthorn vinegar from fermentation tanks with the same material characteristics; text information of the detection point numbers for the seabuckthorn vinegar flavor substances in fermentation tanks with the same detection results. S322. The KMP text search algorithm is used to establish a text information set matrix of detection points for flavor substances in sea buckthorn vinegar from fermentation tanks with the same material characteristics. Text information set of objects for detecting flavor substances in sea buckthorn vinegar from internal fermentation tanks with identical material characteristics Text information of the same material characteristics in the fermentation tank, sea buckthorn vinegar flavor substance detection point object. Coordinate information matrix of sea buckthorn vinegar flavor substance detection points in fermentation tank The text information set of the detection points for flavor substances in sea buckthorn vinegar from the fermentation tank was searched and found to have the same material characteristics. Coordinate information of all corresponding sea buckthorn vinegar flavor substance detection points in fermentation tanks A matrix of coordinates for detection points of flavor substances in sea buckthorn vinegar from fermentation tanks with the same material characteristics was constructed. ,in This indicates the characteristic information of the same flavor substances in the sea buckthorn vinegar from the fermentation tank. The coordinate set of detection points for flavor substances in sea buckthorn vinegar from the corresponding fermentation tank with the same material characteristics; ,in This represents the coordinate set of detection points for flavor substances in sea buckthorn vinegar fermentation tanks, indicating the characteristics of the same substance. The Middle The coordinate information of the detection points of seabuckthorn vinegar flavor substances in fermentation tanks with the same material characteristics; the text information set of the seabuckthorn vinegar flavor substance detection points in fermentation tanks with the same material characteristics represents the coordinate set of all seabuckthorn vinegar flavor substance detection points in fermentation tanks with the same material characteristics detection results.

[0030] The steps for establishing a spatial rendering model of the distribution of flavor compounds in seabuckthorn vinegar from fermentation tanks with the same material characteristics and for displaying the detection results of seabuckthorn vinegar flavor compounds are as follows: S41. Coordinate set matrix of sea buckthorn vinegar flavor substance detection points based on the same material characteristics in fermentation tanks Coordinate set of detection points for flavor substances in sea buckthorn vinegar from internal fermentation tanks with identical material characteristics Coordinate information of the detection points for flavor substances in sea buckthorn vinegar from the same fermentation tank. Similar flavor compound characteristic information matrix to fermented sea buckthorn vinegar Information on flavor compounds similar to those in sea buckthorn vinegar fermented in intermediate fermentation tanks For the spatial model information of the seabuckthorn vinegar flavor substance detection points generated in step S131, 3D feature color-matching rendering is performed on the equilateral triangular pyramids corresponding to all seabuckthorn vinegar flavor substance feature detection points of the fermentation tank with completely identical detection results. Additionally, the text information of the same seabuckthorn vinegar flavor substance feature detection results is used to imprint characters onto the surface of the equilateral triangular pyramids corresponding to the same flavor substance detection points of the fermentation tank with identical features. This constructs a spatial rendering model information of the distribution of seabuckthorn vinegar flavor substances in fermentation tanks with identical features. This spatial rendering model information includes a solid spatial model of the seabuckthorn vinegar fermentation tank and a solid spatial model of the seabuckthorn vinegar fermentation liquid after 3D feature space meshing, 3D feature color-matching rendering, and 3D feature surface character imprinting. S42. Perform three-dimensional feature transparent rendering processing on the spatial rendering model information of the flavor substance distribution of seabuckthorn vinegar in fermentation tanks with the same material characteristics, and output the detection results of seabuckthorn vinegar flavor substance in fermentation tanks through the display screen after the three-dimensional feature transparent rendering processing.

[0031] By coordinating the units of information aggregation of flavor characteristics of sea buckthorn vinegar from fermentation tanks, the unit of information aggregation of flavor detection points of sea buckthorn vinegar from fermentation tanks with the same flavor characteristics, and the unit of establishing a spatial model of flavor distribution of sea buckthorn vinegar from fermentation tanks with the same flavor characteristics, a spatial rendering model of flavor distribution of sea buckthorn vinegar from fermentation tanks with the same flavor characteristics is established based on the coordinate set of detection points of flavor characteristics of sea buckthorn vinegar from fermentation tanks with the same flavor characteristics, the spatial model information of detection points of flavor characteristics of sea buckthorn vinegar from fermentation tanks, and the information of flavor characteristics of sea buckthorn vinegar from fermentation tanks. This is combined with 3D feature rendering processing and 3D feature surface character engraving processing for dynamic visualization. This enables the establishment of a feedback model for the detection results of sea buckthorn vinegar flavor characteristics based on spatial feature partitioning. The sea buckthorn vinegar flavor characteristic detection result display unit, based on the spatial rendering model information of flavor distribution of sea buckthorn vinegar from fermentation tanks with the same flavor characteristics, combined with 3D feature transparent rendering processing and a display screen, autonomously and efficiently performs the task of displaying the detection results of sea buckthorn vinegar flavor characteristics. This enables the intuitive output of sea buckthorn vinegar flavor characteristic detection results based on spatial distribution and text information, improving the applicability and intuitiveness of the feedback of sea buckthorn vinegar flavor characteristic detection results.

[0032] Example 2: Please see Figures 1-2 A smart detection system for flavor compounds in seabuckthorn vinegar based on gas chromatography-mass spectrometry is used to realize a smart detection method for flavor compounds in seabuckthorn vinegar based on gas chromatography-mass spectrometry. The system includes a seabuckthorn vinegar flavor compound detection location module, a seabuckthorn vinegar flavor compound detection module, and a seabuckthorn vinegar flavor compound detection push module. The seabuckthorn vinegar flavor substance detection location module includes a fermentation liquid height acquisition unit for seabuckthorn vinegar fermentation tank, a space model storage unit for seabuckthorn vinegar fermentation tank, a space model establishment unit for seabuckthorn vinegar fermentation tank, and a detection point establishment unit for seabuckthorn vinegar flavor substances in fermentation tank. The system comprises the following components: a fermentation tank for sea buckthorn vinegar fermentation liquid height acquisition unit, which acquires fermentation liquid height data via a level gauge; a fermentation tank space model storage unit, which stores fermentation tank space model information; a fermentation tank space model creation unit, which, based on the fermentation tank space model information and fermentation liquid height data, uses mechanical 3D modeling software to create a solid model of the fermentation liquid space inside the fermentation tank, obtaining fermentation tank sea buckthorn vinegar fermentation liquid space model information; and a fermentation tank sea buckthorn vinegar flavor substance detection point creation unit, which, based on the fermentation tank sea buckthorn vinegar fermentation liquid space model information, creates a solid model of the flavor substance detection points in the fermentation tank, obtaining the flavor substance detection point space model information, and uses mechanical 3D modeling software to acquire and process the spatial coordinates of the flavor substance detection points, thus obtaining the flavor substance detection point coordinate information. The seabuckthorn vinegar flavor substance detection module includes a chromatographic mass spectrometry combination map acquisition unit for seabuckthorn vinegar flavor substance detection points in fermentation tank, a chromatographic mass spectrometry combination map storage unit for seabuckthorn vinegar flavor substance of different substance characteristics, and a substance characteristic analysis unit for seabuckthorn vinegar flavor substance detection points in fermentation tank. The fermentation tank seabuckthorn vinegar flavor substance detection point chromatographic mass spectrometry combination map acquisition unit acquires chromatographic mass spectrometry combination map information of the seabuckthorn vinegar flavor substance detection point based on the coordinate information of the seabuckthorn vinegar flavor substance detection point in the fermentation tank and in conjunction with sampling equipment, gas chromatography system and mass spectrometry system; the different substance characteristic standard seabuckthorn vinegar flavor substance chromatographic mass spectrometry combination map storage unit is used to store the chromatographic mass spectrometry combination information of different substance characteristic standard seabuckthorn vinegar flavor substance; the fermentation tank seabuckthorn vinegar flavor substance detection point substance characteristic analysis unit performs substance characteristic analysis processing at the location of the seabuckthorn vinegar flavor substance detection point in the fermentation tank based on the chromatographic mass spectrometry combination map information of the seabuckthorn vinegar flavor substance detection point in the fermentation tank and the chromatographic mass spectrometry combination information of different substance characteristic standard seabuckthorn vinegar flavor substance, and generates the substance characteristic analysis information of the seabuckthorn vinegar flavor substance detection point in the fermentation tank. The seabuckthorn vinegar flavor substance detection and push module includes a unit for aggregating information on the same flavor substance characteristics of seabuckthorn vinegar from fermentation tanks, a unit for aggregating detection points of flavor substances in seabuckthorn vinegar from fermentation tanks with the same substance characteristics, a unit for establishing a spatial model of the distribution of flavor substances in seabuckthorn vinegar from fermentation tanks with the same substance characteristics, and a unit for displaying the detection results of seabuckthorn vinegar flavor substances. The fermentation tank seabuckthorn vinegar flavor substance characteristic information aggregation unit performs clustering processing on the detection results of flavor substance detection points in the fermentation tank seabuckthorn vinegar with identical flavor substance detection points, based on the material feature analysis information of the detection points, and generates flavor substance characteristic information of the fermentation tank seabuckthorn vinegar. The same material feature fermentation tank seabuckthorn vinegar flavor substance detection point aggregation unit performs clustering processing on the coordinate information of the detection points with identical material features, based on the coordinate information of the flavor substance detection points, the material feature analysis information of the detection points, and the flavor substance characteristic information of the fermentation tank seabuckthorn vinegar, to obtain the same material feature fermentation tank seabuckthorn vinegar. The system includes: a set of coordinates for flavor substance detection points; a unit for establishing a spatial model of flavor substance distribution in seabuckthorn vinegar fermentation tanks with the same characteristics, which establishes a spatial rendering model of flavor substance distribution in seabuckthorn vinegar fermentation tanks with the same characteristics based on the set of coordinates for flavor substance detection points, spatial model information of flavor substance detection points, and characteristic information of the same flavor substances in seabuckthorn vinegar fermentation tanks, combined with 3D feature rendering processing and 3D feature surface character engraving processing; and a unit for displaying the flavor substance detection results of seabuckthorn vinegar, which performs the task of displaying the flavor substance detection results of seabuckthorn vinegar based on the spatial rendering model information of flavor substance distribution in seabuckthorn vinegar fermentation tanks with the same characteristics, combined with 3D feature transparent rendering processing and a display screen.

[0033] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A smart detection method for flavor compounds in sea buckthorn vinegar based on gas chromatography-mass spectrometry, characterized in that, The method includes the following steps: S1. Collect the height data of the fermentation liquid in the fermentation tank of sea buckthorn vinegar, and model the solid model of the fermentation liquid space inside the fermentation tank of sea buckthorn vinegar to obtain the space model information of the fermentation liquid space of sea buckthorn vinegar. Based on the spatial characteristics of the fermentation liquid space of sea buckthorn vinegar, establish the spatial model information of the sea buckthorn vinegar flavor substance detection points in the fermentation tank and obtain the coordinate information of the sea buckthorn vinegar flavor substance detection points in the fermentation tank. S2. Collect chromatographic and mass spectrometric combination information of the detection points of flavor substances in seabuckthorn vinegar in fermentation tank; analyze and process the material characteristics at the locations of the detection points of flavor substances in seabuckthorn vinegar in fermentation tank to generate material characteristic analysis information of the detection points of flavor substances in seabuckthorn vinegar in fermentation tank. S3. Perform information clustering on the detection results of substances with identical flavor characteristics at the detection points of seabuckthorn vinegar in the fermentation tank to generate information on the same flavor characteristics of seabuckthorn vinegar in the fermentation tank. Information clustering processing was performed on the coordinate information of the detection points of seabuckthorn vinegar flavor substances in fermentation tanks with the same material characteristics to obtain the coordinate set of the detection points of seabuckthorn vinegar flavor substances in fermentation tanks with the same material characteristics. S4. Establish a spatial rendering model of the distribution of flavor substances in seabuckthorn vinegar from fermentation tanks with the same material characteristics, and execute the task of displaying the detection results of flavor substances in seabuckthorn vinegar.

2. The intelligent detection method for flavor substances in sea buckthorn vinegar based on gas chromatography-mass spectrometry according to claim 1, characterized in that: The operation steps of S1 are as follows: S11. Real-time height data of the seabuckthorn vinegar fermentation liquid inside the fermentation tank is collected online by a level gauge, and the height data of the seabuckthorn vinegar fermentation liquid in the fermentation tank is generated. The unit of the height data of the seabuckthorn vinegar fermentation liquid in the fermentation tank is meters. S12. Input the preset space model information of the seabuckthorn vinegar fermentation tank into the mechanical 3D modeling software. Use the extrusion modeling tool in the mechanical 3D modeling software to perform 3D feature extrusion from the bottom of the cavity of the seabuckthorn vinegar fermentation tank according to the height value corresponding to the height data of the seabuckthorn vinegar fermentation liquid in the fermentation tank, to obtain the space model information of the seabuckthorn vinegar fermentation liquid in the fermentation tank. The space model information of the seabuckthorn vinegar fermentation liquid in the fermentation tank includes the solid space model of the seabuckthorn vinegar fermentation tank and the solid space model of the seabuckthorn vinegar fermentation liquid. S13. Based on the fermentation liquid space model information of the fermentation tank, the spatial entity model of the seabuckthorn vinegar flavor substance detection point in the fermentation tank is established and processed to obtain the spatial model information of the seabuckthorn vinegar flavor substance detection point in the fermentation tank and to collect and process the spatial coordinates of the seabuckthorn vinegar flavor substance detection point in the fermentation tank. The coordinate information matrix of the detection points for flavor substances in seabuckthorn vinegar from the fermentation tank was obtained.

3. The intelligent detection method for flavor substances in sea buckthorn vinegar based on gas chromatography-mass spectrometry according to claim 2, characterized in that: The operation steps of S13 are as follows: S131. An equilateral triangular pyramid is used to perform three-dimensional feature space meshing on the solid model of the seabuckthorn vinegar fermentation liquid in the fermentation tank's liquid space model information. The center point of the equilateral triangular pyramid is set as the detection point for seabuckthorn vinegar flavor substances, and the spatial model information of the detection point for seabuckthorn vinegar flavor substances in the fermentation tank is obtained. The spatial model information of the detection point for seabuckthorn vinegar flavor substances in the fermentation tank includes the solid space model of the seabuckthorn vinegar fermentation tank and the solid space model of the seabuckthorn vinegar fermentation liquid after three-dimensional feature space meshing. S132. Using the measuring tools in the mechanical 3D modeling software, measure the spatial coordinates of the seabuckthorn vinegar flavor substance detection points corresponding to the spatial model information of the seabuckthorn vinegar flavor substance detection points in the fermentation tank described in step S131, and obtain the coordinate information matrix of the seabuckthorn vinegar flavor substance detection points in the fermentation tank. ,in Indicates the number of collections Coordinate information of the seabuckthorn vinegar flavor substance detection points in the fermentation tanks corresponding to each seabuckthorn vinegar flavor substance detection point.

4. The intelligent detection method for flavor substances in sea buckthorn vinegar based on gas chromatography-mass spectrometry according to claim 3, characterized in that: The operation steps of S2 are as follows: S21, Based on the sampling device The above Sampling of the fermentation liquid of sea buckthorn vinegar was carried out in an orderly manner at different locations inside the fermentation tank according to the detection point numbers of the sea buckthorn vinegar flavor substances. The chromatograms and mass spectra of the sampled sea buckthorn vinegar fermentation liquid were collected by gas chromatography and mass spectrometry systems. The collected chromatograms and mass spectra of the sea buckthorn vinegar fermentation liquid were combined and processed to obtain the combined chromatogram and mass spectrometry information matrix of the detection points of sea buckthorn vinegar flavor substances in the fermentation tank. ,in Indicates the number of collections Information on the combined chromatograms and mass spectrometry diagrams of the seabuckthorn vinegar flavor substance detection points in the fermentation tanks corresponding to the detection points of the seabuckthorn vinegar flavor substance; S22. Based on the combined chromatogram and mass spectrometry information matrix of the seabuckthorn vinegar flavor substance detection points in the fermentation tank and the combined chromatogram and mass spectrometry information matrix of different material characteristic standards for seabuckthorn vinegar flavor substances, perform material characteristic analysis processing at the location of the seabuckthorn vinegar flavor substance detection points in the fermentation tank to generate a material characteristic analysis information matrix of the seabuckthorn vinegar flavor substance detection points in the fermentation tank.

5. The intelligent detection method for flavor substances in sea buckthorn vinegar based on gas chromatography-mass spectrometry according to claim 4, characterized in that: The operation steps of S22 are as follows: S221. Establish a combined chromatographic and mass spectrometric information matrix of flavor substances in sea buckthorn vinegar with different material characteristics. ,in Indicates the first Information on the chromatographic and mass spectrometric combinations of different flavor compounds in seabuckthorn vinegar, corresponding to different combinations of flavor compounds in each type of seabuckthorn vinegar. S222, Using the SURF image recognition algorithm to... The above With the The above Perform chromatographic and mass spectrometric image feature recognition processing to search for features matching the described... The matching The corresponding textual information of sea buckthorn vinegar flavor substances was obtained, and a matrix of material feature analysis information for the detection points of sea buckthorn vinegar flavor substances in the fermentation tank was generated. ,in Indicates the first Analysis information on the material characteristics of each seabuckthorn vinegar flavor substance detection point in the fermentation tank.

6. The intelligent detection method for flavor substances in sea buckthorn vinegar based on gas chromatography-mass spectrometry according to claim 5, characterized in that: The operation steps of S3 are as follows: S31. Based on the material feature analysis information matrix of the seabuckthorn vinegar flavor substance detection points in the fermentation tank, perform clustering processing on the material feature detection results of the seabuckthorn vinegar flavor substance detection points in the fermentation tank that are completely identical, and generate a matrix of the same flavor substance feature information of seabuckthorn vinegar in the fermentation tank. S32. Based on the coordinate information matrix of the flavor substance detection points of the fermentation tank seabuckthorn vinegar, the material feature analysis information matrix of the flavor substance detection points of the fermentation tank seabuckthorn vinegar, and the same flavor substance feature information matrix of the fermentation tank seabuckthorn vinegar, perform clustering processing on the coordinate information of the flavor substance detection points of the fermentation tank seabuckthorn vinegar with the same material features to obtain the coordinate set matrix of the flavor substance detection points of the fermentation tank seabuckthorn vinegar with the same material features.

7. The intelligent detection method for flavor compounds in sea buckthorn vinegar based on gas chromatography-mass spectrometry according to claim 6, characterized in that: The operation steps of S31 are as follows: S311. Obtain the material characteristic analysis information matrix of the sea buckthorn vinegar flavor substance detection points in the fermentation tank. ; S312. The KMP text search algorithm is used to analyze the material feature matrix of the sea buckthorn vinegar flavor substance detection points in the fermentation tank. Information on the analysis of the material characteristics of the flavor substances detected at the fermentation tank for sea buckthorn vinegar. The text information of the flavor compound characteristic detection results of sea buckthorn vinegar from fermentation tanks was searched and processed to find the substance characteristic analysis information of the flavor compound detection points of sea buckthorn vinegar from fermentation tanks with completely identical flavor compound characteristic detection results. The data was then processed to obtain a matrix of characteristic information of flavor substances similar to those in the sea buckthorn vinegar from the fermentation tank. ,in Indicates the first Information on flavor compounds similar to those found in sea buckthorn vinegar fermented in various tanks.

8. The intelligent detection method for flavor substances in sea buckthorn vinegar based on gas chromatography-mass spectrometry according to claim 7, characterized in that: The operation steps of S32 are as follows: S321. A bidirectional search algorithm is used based on the characteristic information matrix of the same flavor substances in the sea buckthorn vinegar from the fermentation tank. The fermentation tank described above contains information on the same flavor compounds as the sea buckthorn vinegar. Material characteristic analysis information matrix of the seabuckthorn vinegar flavor substance detection points in the fermentation tank The text information search process was performed on the flavor compound characteristic detection results of the sea buckthorn vinegar from the fermentation tank to find flavor compound characteristic information that is the same as that of the sea buckthorn vinegar from the fermentation tank. The analysis information of all the flavor compound characteristics of sea buckthorn vinegar from the fermentation tank that matched the detection results were obtained. The corresponding text information of the detection point numbers for sea buckthorn vinegar flavor substances was collected, and a matrix of text information sets of sea buckthorn vinegar flavor substance detection point objects with the same material characteristics in fermentation tanks was constructed. ,in Indicates the The text information set of the detection points of sea buckthorn vinegar flavor substances in the corresponding fermentation tank with the same material characteristics; ,in Indicates the The Middle Text information of the detection points for flavor substances in seabuckthorn vinegar from fermentation tanks with the same material characteristics; S322, Using the KMP text search algorithm based on the above Internal description The above In the The search results for the above All the corresponding statements A matrix of coordinates for detection points of flavor substances in sea buckthorn vinegar from fermentation tanks with the same material characteristics was constructed. ,in Indicates the The coordinate set of detection points for flavor substances in sea buckthorn vinegar from the corresponding fermentation tank with the same material characteristics; ,in Indicates the The Middle Coordinate information of the detection points for flavor substances in sea buckthorn vinegar from the same fermentation tank.

9. The intelligent detection method for flavor substances in sea buckthorn vinegar based on gas chromatography-mass spectrometry according to claim 8, characterized in that: The operation steps of S4 are as follows: S41, based on the above Internal description The above and stated The above For the spatial model information of the seabuckthorn vinegar flavor substance detection points generated in step S131, three-dimensional feature color-matching rendering is performed on the equilateral triangular pyramids corresponding to all seabuckthorn vinegar flavor substance feature detection points of the fermentation tank with completely identical detection results. Additionally, text information of the same seabuckthorn vinegar flavor substance feature detection results is used to imprint characters onto the surface of the equilateral triangular pyramids corresponding to the same flavor substance detection points of the fermentation tank with identical features. This constructs a spatial rendering model information of the distribution of seabuckthorn vinegar flavor substances in fermentation tanks with identical features. The spatial rendering model information of the distribution of seabuckthorn vinegar flavor substances in fermentation tanks with identical features includes a solid spatial model of the seabuckthorn vinegar fermentation tank and a solid spatial model of the seabuckthorn vinegar fermentation liquid after three-dimensional feature space meshing, three-dimensional feature color-matching rendering, and three-dimensional feature surface character imprinting. S42. Perform three-dimensional feature transparent rendering processing on the spatial rendering model information of the same material characteristics fermentation tank seabuckthorn vinegar flavor substance distribution, and output the detection results of seabuckthorn vinegar flavor substance in the fermentation tank through the display screen after the three-dimensional feature transparent rendering processing.

10. A smart detection system for seabuckthorn vinegar flavor compounds based on gas chromatography-mass spectrometry, used to implement the smart detection method for seabuckthorn vinegar flavor compounds based on gas chromatography-mass spectrometry as described in any one of claims 1-9, characterized in that: The system includes a seabuckthorn vinegar flavor substance detection location module, a seabuckthorn vinegar flavor substance detection module, and a seabuckthorn vinegar flavor substance detection push module. The seabuckthorn vinegar flavor substance detection and positioning module includes a fermentation liquid height acquisition unit for seabuckthorn vinegar fermentation tank, a space model storage unit for seabuckthorn vinegar fermentation tank, a space model establishment unit for seabuckthorn vinegar fermentation tank, and a detection point establishment unit for seabuckthorn vinegar flavor substance in fermentation tank. The fermentation tank seabuckthorn vinegar fermentation liquid height acquisition unit acquires fermentation liquid height data through a level gauge; the fermentation tank space model storage unit stores fermentation tank space model information; the fermentation tank seabuckthorn vinegar fermentation liquid space model establishment unit, based on the fermentation tank space model information and the fermentation tank seabuckthorn vinegar fermentation liquid height data, and combined with mechanical 3D modeling software, models the solid model of the fermentation tank seabuckthorn vinegar fermentation liquid space inside the fermentation tank to obtain fermentation tank seabuckthorn vinegar fermentation liquid space model information; the fermentation tank seabuckthorn vinegar flavor substance detection point establishment unit, based on the fermentation tank seabuckthorn vinegar fermentation liquid space model information, establishes the spatial solid model of the fermentation tank seabuckthorn vinegar flavor substance detection points to obtain fermentation tank seabuckthorn vinegar flavor substance detection point space model information, and combines mechanical 3D modeling software to acquire and process the spatial coordinates of the fermentation tank seabuckthorn vinegar flavor substance detection points. Obtain the coordinate information of the detection points for flavor substances in seabuckthorn vinegar from the fermentation tank; The seabuckthorn vinegar flavor substance detection module includes a chromatographic mass spectrometry combination map acquisition unit for seabuckthorn vinegar flavor substance detection points in fermentation tank, a chromatographic mass spectrometry combination map storage unit for seabuckthorn vinegar flavor substance with different substance characteristics, and a substance characteristic analysis unit for seabuckthorn vinegar flavor substance detection points in fermentation tank. The fermentation tank seabuckthorn vinegar flavor substance detection point chromatographic mass spectrometry combination map acquisition unit acquires the chromatographic mass spectrometry combination map information of the fermentation tank seabuckthorn vinegar flavor substance detection point based on the coordinate information of the fermentation tank seabuckthorn vinegar flavor substance detection point and in conjunction with the sampling equipment, gas chromatography system and mass spectrometry system; the different substance characteristic standard seabuckthorn vinegar flavor substance chromatographic mass spectrometry combination map storage unit is used to store the chromatographic mass spectrometry combination information of different substance characteristic standard seabuckthorn vinegar flavor substance; the fermentation tank seabuckthorn vinegar flavor substance detection point substance characteristic analysis unit performs substance characteristic analysis processing at the location of the fermentation tank seabuckthorn vinegar flavor substance detection point based on the chromatographic mass spectrometry combination map information of the fermentation tank seabuckthorn vinegar flavor substance detection point and the chromatographic mass spectrometry combination information of different substance characteristic standard seabuckthorn vinegar flavor substance, and generates the substance characteristic analysis information of the fermentation tank seabuckthorn vinegar flavor substance detection point. The seabuckthorn vinegar flavor substance detection and push module includes a unit for aggregating characteristic information of the same flavor substance in seabuckthorn vinegar from fermentation tanks, a unit for aggregating detection points of flavor substance in seabuckthorn vinegar from fermentation tanks with the same flavor substance characteristics, a unit for establishing a spatial model of the distribution of flavor substance in seabuckthorn vinegar from fermentation tanks with the same flavor substance characteristics, and a unit for displaying the detection results of flavor substance in seabuckthorn vinegar. The same flavor substance feature information aggregation unit of the fermentation tank seabuckthorn vinegar performs clustering processing on the same flavor substance detection result information at the same location of the fermentation tank seabuckthorn vinegar flavor substance detection point based on the flavor substance feature analysis information of the fermentation tank seabuckthorn vinegar flavor substance detection point, and generates the same flavor substance feature information of the fermentation tank seabuckthorn vinegar. The same-material-feature fermentation tank seabuckthorn vinegar flavor substance detection point aggregation unit performs clustering processing on the coordinate information of the same-material-feature fermentation tank seabuckthorn vinegar flavor substance detection points, the material feature analysis information of the same-material-feature fermentation tank seabuckthorn vinegar flavor substance detection points, and the same-material-feature-feature information of the same-material-feature fermentation tank seabuckthorn vinegar, to obtain a set of coordinate information of the same-material-feature fermentation tank seabuckthorn vinegar flavor substance detection points. The same-material-feature fermentation tank seabuckthorn vinegar flavor substance distribution space model establishment unit establishes the same-material-feature fermentation tank seabuckthorn vinegar flavor substance distribution space rendering model information based on the same-material-feature fermentation tank seabuckthorn vinegar flavor substance detection point coordinate set, the same-material-feature fermentation tank seabuckthorn vinegar flavor substance detection point space model information, the same-material-feature-feature information of the same-material-feature fermentation tank seabuckthorn vinegar, and combines three-dimensional feature rendering processing and three-dimensional feature surface character engraving processing. The seabuckthorn vinegar flavor substance detection result display unit performs the seabuckthorn vinegar flavor substance detection result display operation based on the same-material-feature fermentation tank seabuckthorn vinegar flavor substance distribution space rendering model information, combined with three-dimensional feature transparent rendering processing and display screen.

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