Intelligent detection method and system for flavor substances of sea-buckthorn vinegar based on gas chromatography-mass spectrometry

By using gas chromatography-mass spectrometry (GC-MS), a detection model for flavor substances in sea buckthorn vinegar fermentation tanks was established, enabling precise monitoring and visualization of flavor substances inside the fermentation tanks. This solves the problem of inaccurate measurement and visualization in existing technologies and improves the scientific and intelligent nature of sea buckthorn vinegar production management.

CN121595767BActive Publication Date: 2026-05-26SHANXI FUNCTIONAL FOOD RES INST OF SHANXI AGRI UNIV
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
SHANXI FUNCTIONAL FOOD RES INST OF SHANXI AGRI UNIV
Filing Date
2026-01-30
Publication Date
2026-05-26

AI Technical Summary

Technical Problem

The existing seabuckthorn vinegar fermentation process cannot accurately measure the flavor compounds in different locations inside the fermentation tank, nor can it visualize the distribution of flavor compounds, which reduces the scientific and intelligent nature of production management.

Method used

By using a gas chromatography-mass spectrometry (GC-MS) method, we collected the liquid height data of sea buckthorn vinegar fermentation in the fermentation tank, established a spatial model of the fermentation liquid, collected the combined chromatographic and mass spectrometric information of flavor substance detection points, performed information clustering and rendering model, and realized intelligent detection and visualization of flavor substances.

Benefits of technology

This improved the accuracy, scientific rigor, and reliability of flavor substance detection in seabuckthorn vinegar, enabling precise monitoring and intuitive display of flavor substances inside the fermentation tank, and enhancing the level of intelligent production management.

✦ Generated by Eureka AI based on patent content.

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Abstract

This invention relates to the technical field of substance detection, and discloses an intelligent detection method and system for seabuckthorn vinegar flavor substances based on gas chromatography-mass spectrometry. By dynamically acquiring chromatographic and mass spectrometric combination images of seabuckthorn vinegar flavor substance detection points in the fermentation tank based on the coordinate information of the detection points, combined with sampling equipment, a gas chromatography system, and a mass spectrometry system, the system adaptively acquires chromatographic and mass spectrometric combination images of seabuckthorn vinegar flavor substances at different spatial locations within the fermentation tank. Based on the chromatographic and mass spectrometric combination image information of the seabuckthorn vinegar flavor substance detection points in the fermentation tank, and combined with intelligent image recognition algorithms and chromatographic and mass spectrometric combination information of different substance characteristic standards based on big data storage, the system intelligently detects the types and concentrations of flavor substances at the detection points in the fermentation tank, achieving intelligent, comprehensive, and scientific detection of seabuckthorn vinegar flavor substances based on chromatographic and mass spectrometry.
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