Tobacco shred perfuming quality evaluation method and system, terminal equipment and medium

Abstract

The invention relates to the technical field of tobacco processing, and discloses a cut tobacco perfuming quality evaluation method and system, terminal equipment and a medium, the cut tobacco perfuming quality evaluation method comprises the following steps: detecting target cut tobacco and perfuming markers of used perfuming essence at a plurality of sampling points to obtain first detection data and second detection data; determining the content of the actually measured marker in the target tobacco shreds based on the first detection data and the first linear relation curve; determining the theoretical marker content in the target tobacco shreds based on the second detection data, the second linear relation curve and the perfuming proportion of the target tobacco shreds; and determining perfuming quality parameters based on the actually measured marker content and the theoretical marker content so as to evaluate the tobacco shred perfuming quality. According to the tobacco shred flavoring quality evaluation method, the content of the flavoring marker can be accurately measured, so that the tobacco shred flavoring quality can be quantitatively evaluated, and the actual flavoring effect can be comprehensively and objectively reflected.

Description

Technical Field

[0001] This application relates to the field of tobacco processing technology, and in particular to a method, system, terminal equipment and medium for evaluating the quality of flavored tobacco. Background Technology

[0002] In cigarette production, the accuracy and uniformity of flavoring application are core factors determining the stability of cigarette sensory quality. Currently, the industry commonly employs PID (Proportional-Integral-Derivative) control based on instantaneous flow ratios and macroscopic control of the total amount of flavoring added. While this achieves basic process control, it fails to reflect the true distribution of flavoring within the tobacco. Microscopic evaluation of the flavoring effect still relies heavily on sensory assessments by staff, which suffers from strong subjectivity, poor reproducibility, and delayed response. There is a lack of objective, quantifiable, and repeatable testing methods as quality criteria. Summary of the Invention

[0003] In view of this, embodiments of this application provide a method, system, terminal equipment, and medium for evaluating the quality of flavored tobacco, which can effectively solve the problems of strong subjectivity, poor reproducibility, and delayed response in the evaluation of flavored tobacco.

[0004] In a first aspect, embodiments of this application provide a method for evaluating the quality of flavored tobacco, including: The flavoring markers of the target tobacco were detected at multiple sampling points to obtain the first detection data; The flavoring markers of the flavoring used in the target tobacco were detected at multiple sampling points to obtain second detection data; The measured content of the biomarker in the target tobacco shreds is determined based on the first detection data and the first linear relationship curve; the first linear relationship curve is the relationship curve between the detection data of the flavoring biomarker and the content of the biomarker in the target tobacco shred sample; The theoretical marker content in the target tobacco is determined based on the second detection data, the second linear relationship curve, and the flavoring ratio of the target tobacco; the second linear relationship curve is the relationship curve between the detection data of the flavoring marker in the flavoring of the target tobacco sample and the content of the marker. The flavoring quality parameters of the target tobacco are determined based on the measured content of the markers and the theoretical content of the markers, and the flavoring quality of the target tobacco is evaluated based on the flavoring quality parameters.

[0005] In a first possible embodiment of the first aspect, it further includes: Identify the flavoring markers in the target tobacco; Establish a first linear relationship curve between the detection data of the flavoring marker in the target tobacco sample and the content of the marker; Establish a second linear relationship curve between the detection data of the flavoring markers in the flavoring of the target tobacco sample and the content of the flavoring markers.

[0006] In a second possible embodiment of the first aspect, the fragrance quality parameters include fragrance uniformity and fragrance accuracy; Calculate the mean and standard deviation of the measured marker content at all sampling points; The relative standard deviation is calculated based on the average value and standard deviation of the measured marker content, and the relative standard deviation is used as the evaluation index of the flavoring uniformity. The smaller the relative standard deviation, the higher the flavoring uniformity. The effective utilization rate of the flavoring is calculated based on the average value of the measured marker content and the average value of the theoretical marker content. The effective utilization rate of the fragrance is used as an evaluation index for the accuracy of fragrance addition, wherein the higher the effective utilization rate of the fragrance, the higher the accuracy of fragrance addition.

[0007] In a third possible embodiment of the first aspect, determining the flavoring marker in the target tobacco includes: The target tobacco shreds before flavoring, the target tobacco shreds after flavoring, and the total ion chromatograms of the flavoring essence of the target tobacco shreds were obtained respectively. Based on the total ion current chromatogram, chemical components that specifically appear or have significantly increased content in the flavored target tobacco are screened, and these chemical components are used as the flavoring markers.

[0008] In a fourth possible embodiment of the first aspect, establishing a first linear relationship curve between the detection data of the flavoring marker in the target tobacco sample and the content of the marker includes: Detection data of the target tobacco sample with different contents of the flavoring marker are obtained, and the first linear relationship curve is established based on the detection data and the corresponding contents of the marker. The detection data refers to the peak area of ​​the flavoring marker in the mass spectrum.

[0009] In a fifth possible embodiment of the first aspect, establishing a second linear relationship curve between the detection data of the flavoring marker in the flavoring essence of the target tobacco sample and the content of the marker includes: Detection data of the flavoring essence with different contents of the flavoring marker are obtained, and a second linear relationship curve is established based on the detection data and the corresponding contents of the marker.

[0010] In a sixth possible embodiment of the first aspect, the formula for calculating the relative standard deviation is:

[0011] This represents the relative standard deviation. This represents the average value of the measured marker content. This indicates the standard deviation of the measured marker content; The formula for calculating the effective utilization rate of the flavoring is as follows:

[0012] This indicates the effective utilization rate of the fragrance. This indicates the content of the theoretical biomarker.

[0013] Secondly, embodiments of this application provide a tobacco flavoring quality assessment system, including: The data acquisition module is used to detect the flavoring markers of the target tobacco at multiple sampling points to obtain first detection data, and to detect the flavoring markers of the flavoring essence used in the target tobacco at multiple sampling points to obtain second detection data. The measured content determination module is used to determine the measured content of the marker in the target tobacco shreds based on the first detection data and the first linear relationship curve; the first linear relationship curve is the relationship curve between the detection data of the flavoring marker and the content of the marker in the target tobacco shred sample; The theoretical content determination module is used to determine the theoretical marker content in the target tobacco shreds based on the second detection data, the second linear relationship curve, and the flavoring ratio of the target tobacco shreds; the second linear relationship curve is the relationship curve between the detection data of the flavoring marker in the flavoring of the target tobacco shreds sample and the content of the marker; The quality assessment module is used to determine the flavoring quality parameters of the target tobacco shreds based on the measured content of the markers and the theoretical content of the markers, and to evaluate the flavoring quality of the target tobacco shreds based on the flavoring quality parameters.

[0014] Thirdly, embodiments of this application provide a terminal device, including a memory and a processor. The memory stores a computer program, and the computer program executes the above-described method for evaluating the quality of tobacco flavoring when it is run on the processor.

[0015] Fourthly, embodiments of this application provide a readable storage medium storing a computer program that executes the above-described method for evaluating the quality of tobacco flavoring when run on a processor.

[0016] The embodiments of this application have the following beneficial effects: This embodiment of a method for evaluating the flavoring quality of tobacco shreds includes: detecting flavoring markers in target tobacco shreds at multiple sampling points to obtain first detection data; detecting flavoring markers in the flavoring essence used in the target tobacco shreds at multiple sampling points to obtain second detection data; determining the measured marker content in the target tobacco shreds based on the first detection data and a first linear relationship curve; the first linear relationship curve being the relationship curve between the detection data and marker content of flavoring markers in the target tobacco shred sample; determining the theoretical marker content in the target tobacco shreds based on the second detection data, the second linear relationship curve, and the flavoring ratio of the target tobacco shreds; the second linear relationship curve being the relationship curve between the detection data and marker content of flavoring markers in the flavoring essence of the target tobacco shred sample; determining flavoring quality parameters of the target tobacco shreds based on the measured marker content and the theoretical marker content; and evaluating the flavoring quality of the target tobacco shreds based on the flavoring quality parameters. Based on the above scheme, this method for evaluating the flavoring quality of tobacco shreds effectively eliminates matrix interference and batch differences by establishing a first linear relationship curve matching the tobacco matrix and a second linear relationship curve specific to the flavoring essence, significantly improving quantitative accuracy. By combining multi-point sampling with hyperbolic calibration, the measured and theoretical contents of flavoring markers in tobacco are obtained simultaneously, thereby quantitatively evaluating the uniformity and accuracy of flavoring. The flavoring quality parameters calculated based on this can comprehensively and objectively reflect the actual flavoring effect, overcoming the limitations of traditional methods that rely on subjective evaluation or single indicators. Attached Figure Description

[0017] To more clearly illustrate the technical solutions of the embodiments of this application, the accompanying drawings used in the embodiments will be briefly introduced below. It should be understood that the following drawings only show some embodiments of this application and should not be regarded as a limitation of the scope. For those skilled in the art, other related drawings can be obtained based on these drawings without creative effort.

[0018] Figure 1 This paper illustrates a flowchart of a method for evaluating the quality of flavored tobacco according to an embodiment of this application. Figure 2 This paper shows a comparison of the total ion current chromatograms of the flavoring marker Q in tobacco before and after flavoring, according to an embodiment of this application. Figure 3 This paper shows a comparison of the total ion current chromatograms of flavoring marker K in tobacco before and after flavoring, according to an embodiment of this application. Figure 4 This diagram illustrates the selection of sampling points for the target tobacco shreds according to an embodiment of this application. Figure 5 A schematic diagram of the structure of the tobacco flavoring quality assessment system according to an embodiment of this application is shown.

[0019] Explanation of key component symbols: 200-Tobacco flavoring quality assessment system; 210-Data acquisition module; 220-Measured content determination module; 230-Theoretical content determination module; 240-Quality assessment module. Detailed Implementation

[0020] The technical solutions in the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, and not all embodiments.

[0021] The components of the embodiments of this application described and illustrated in the accompanying drawings can be arranged and designed in a variety of different configurations. Therefore, the following detailed description of the embodiments of this application provided in the drawings is not intended to limit the scope of the claimed application, but merely to illustrate selected embodiments of the application. All other embodiments obtained by those skilled in the art based on the embodiments of this application without inventive effort are within the scope of protection of this application.

[0022] In the following text, the terms "comprising," "having," and their cognates, which may be used in various embodiments of this application, are intended only to indicate a particular feature, number, step, operation, element, component, or combination thereof, and should not be construed as primarily excluding the presence of one or more other features, numbers, steps, operations, elements, components, or combinations thereof, or adding the possibility of one or more combinations thereof. Furthermore, the terms "first," "second," "third," etc., are used only for distinguishing descriptions and should not be construed as indicating or implying relative importance.

[0023] Unless otherwise specified, all terms used herein (including technical and scientific terms) shall have the same meaning as commonly understood by one of ordinary skill in the art to which the various embodiments of this application pertain. Terms (such as those defined in commonly used dictionaries) shall be interpreted as having the same meaning as in their contextual meaning in the relevant technical field and shall not be construed as having an idealized or overly formal meaning, unless clearly defined in the various embodiments of this application.

[0024] The following detailed description of some embodiments of this application is provided in conjunction with the accompanying drawings. Unless otherwise specified, the following embodiments and features described herein can be combined with each other.

[0025] While existing technologies have attempted offline analysis of flavor components in tobacco using techniques such as gas chromatography-mass spectrometry (GC-MS), they have significant limitations: quantification relies solely on a single standard curve, failing to consider interference from the complex matrix of tobacco and variations in flavor component content across different batches, resulting in insufficient quantitative accuracy; the sample pretreatment process is lengthy (requiring drying, grinding, and prolonged equilibration), failing to account for the potential degradation of certain flavor markers over time after flavoring, leading to results that do not accurately reflect the instantaneous production status; the evaluation index is singular, typically only calculating standard deviation (SD) or relative standard deviation (RSD) to assess uniformity, failing to simultaneously quantify the accuracy of flavoring, i.e., the effective utilization rate of flavoring; and the methods are isolated, lacking a direct and quantitative correlation between detection results and optimization adjustments of production process parameters, making it difficult to form a closed loop of "detection-optimization."

[0026] Therefore, there is an urgent need for a systematic method that can overcome the above-mentioned defects, achieve rapid, accurate, quantifiable, and repeatable detection of the uniformity and accuracy of tobacco flavoring, and directly guide the optimization of production processes.

[0027] To overcome the shortcomings of existing technologies, this application provides a method, system, terminal equipment, and medium for evaluating the quality of flavored tobacco. By screening specific flavoring markers, accurately quantifying using hyperbolic curves, systematic spatiotemporal matrix sampling, and comprehensively and quantitatively evaluating the quality of flavored tobacco, and combining this with process parameter optimization experiments, it not only achieves efficient and accurate evaluation of the quality of flavored tobacco, but also provides direct data support and clear optimization directions for the optimization of production processes.

[0028] The following examples illustrate the method for evaluating the quality of flavored tobacco.

[0029] Figure 1 A flowchart illustrating a method for evaluating the quality of flavored tobacco according to an embodiment of this application is shown. Exemplarily, this method includes the following steps: S110, the flavoring markers of the target tobacco are detected at multiple sampling points to obtain the first detection data.

[0030] In one embodiment, total ion current chromatograms (TICs) of the target tobacco before flavoring, the target tobacco after flavoring, and the flavoring essence of the target tobacco were obtained. Based on the TICs, chemical components that specifically appeared or significantly increased in the target tobacco after flavoring were screened, and these chemical components were used as flavoring markers to determine the flavoring markers in the target tobacco.

[0031] In this embodiment, peak-by-peak comparison and mass spectrometry analysis were performed on three sets of TIC spectra to screen for chromatographic peaks that appeared in the chromatogram of flavored tobacco but were not present in the unflavored tobacco. The content trends of the tobacco before and after flavoring were analyzed to identify chemical components that significantly increased after flavoring and exhibited good separation and response intensity. Simultaneously, the corresponding peak information in the flavoring of the target tobacco was combined to confirm whether its source belonged to external flavoring. Finally, the identified chemical components were searched in the NIST Mass Spectral Library (NIST) to determine their names and identify flavoring markers.

[0032] For example, samples of unflavored tobacco, flavored tobacco, and flavorings used in production of brand A were analyzed by GC-MS full scan. Through comparison and mass spectrometry analysis, it was confirmed that the substances gamma-valerolactone and perilla lepidium were absent in unflavored tobacco but significantly present in flavored tobacco and flavorings. Therefore, these two substances were identified as specific flavoring markers for brand A (denoted as Q and K). Figure 2 The total ion chromatograms of flavoring marker Q in tobacco before and after flavoring are shown. All curves show a single peak shape of first rising and then falling within the retention time range of 11.00–11.05 minutes, indicating that flavoring marker Q was eluted during this time period. Figure 3 The total ion chromatograms of flavoring marker K in tobacco before and after flavoring are shown. All curves show a single peak shape of first rising and then falling within the retention time range of 29.95–30.00 minutes, indicating that flavoring marker K was eluted during this time period.

[0033] In one embodiment, sampling is performed at the tobacco flow cross-section at the outlet of the flavoring machine according to a preset sample matrix, such as... Figure 4 As shown, at least three equally spaced sampling points are selected along the width of the tobacco stream, and samples are taken simultaneously at these spatial points at fixed time intervals (e.g., 2 minutes) along the production time sequence. This process is repeated multiple times to form a sample matrix combining spatial and temporal elements. Each sample is individually packaged. The collected target tobacco samples are rapidly pretreated by weighing a certain mass of tobacco, adding an organic solvent (e.g., ethanol), and performing ultrasonic extraction. The extract is then filtered and set aside. The entire pretreatment process from sampling to extraction completion should be completed as quickly as possible (e.g., within 4 hours) to reduce the potential degradation of flavoring markers. The prepared extract is analyzed by GC-MS to obtain the chromatographic peak areas of flavoring markers in the target tobacco at different sampling points at different times, thus obtaining the first detection data.

[0034] S120, the flavoring markers of the flavoring used in the target tobacco are detected at multiple sampling points to obtain the second test data.

[0035] In one embodiment, the flavoring essence used at the same time is taken and ultrasonically extracted using a suitable solvent such as anhydrous ethanol. After filtration, the extract is analyzed by GC-MS to obtain the chromatographic peak area of ​​the flavoring essence marker, thus obtaining the second detection data.

[0036] S130, determine the measured content of markers in the target tobacco shreds based on the first detection data and the first linear relationship curve; the first linear relationship curve is the relationship curve between the detection data of flavoring markers and the content of markers in the target tobacco shred sample.

[0037] In one embodiment, detection data of target tobacco samples with different contents of flavoring markers are obtained, and a first linear relationship curve is established based on the detection data and the corresponding marker contents; wherein, the detection data is the peak area of ​​the flavoring marker in the mass spectrum.

[0038] In this embodiment, an extract of unflavored tobacco from the same brand was used as a solvent to prepare a series of standard solutions containing flavoring markers at varying concentrations. GC-MS analysis was performed to establish a standard curve showing the linear relationship between the peak area of ​​the flavoring marker and its concentration. The concentration units were converted to the content units to obtain a linear relationship curve between the peak area (detection data) of the flavoring marker and its content.

[0039] For example, a series of mixed standard solutions of biomarkers Q and K were prepared using ethanol extract of unflavored Grade A tobacco to ensure coverage of the possible content range in actual samples. Each standard solution was analyzed by GC-MS, and the peak area of ​​each biomarker was recorded. Linear regression analysis was performed with peak area on the ordinate and biomarker concentration on the abscissa to obtain the linear equation and correlation coefficient (R² ≥ 0.995 indicates good linearity). Subsequently, the concentration units (μg / mL) in the standard solutions were converted to the content units (μg / g) in the tobacco by combining the sample weight and dilution volume, finally establishing the first linear relationship curve between peak area and biomarker content. This first linear relationship curve significantly improved the accuracy and reliability of subsequent measurements of biomarker content in target tobacco.

[0040] In one embodiment, the peak area of ​​the marker in the first detection data is substituted into the linear equation of the first linear relationship curve to solve for the corresponding measured marker content, thereby obtaining the measured content of the flavoring marker in the tobacco at the sampling point.

[0041] S140, Based on the second detection data, the second linear relationship curve, and the flavoring ratio of the target tobacco, determine the theoretical marker content in the target tobacco; the second linear relationship curve is the relationship curve between the detection data of flavoring markers in the flavoring of the target tobacco sample and the marker content.

[0042] In one embodiment, a second linear relationship curve is established between the detection data of flavoring markers in the flavoring of the target tobacco sample and the content of the markers. This is achieved by obtaining detection data of flavorings with different contents of flavoring markers, and establishing the second linear relationship curve based on the detection data and the corresponding marker contents.

[0043] In this embodiment, a series of standard solutions containing flavoring markers at varying concentrations were prepared using suitable solvents such as anhydrous ethanol. GC-MS analysis was then performed to establish a standard curve showing the linear relationship between the peak area and concentration of the flavoring markers in the flavoring. The concentration units were converted to content units to obtain a second linear relationship curve between the peak area (detection data) and content of the flavoring markers in the flavoring. Exemplarily, a separate second linear relationship curve can be established for each batch of target tobacco samples using the flavoring to eliminate the impact of batch-to-batch variations in flavoring components on quantitative accuracy.

[0044] In one embodiment, flavorings used in the target tobacco shreds from the same period are taken, and the absolute content of flavoring markers is determined using an established second linear relationship curve of flavorings. Combined with the known flavoring ratio, the theoretical marker content of the markers in the tobacco shreds is calculated. For example, using the corresponding flavoring standard curve, the content of Q is measured to be 4038 μg / g and the content of K is 8388 μg / g. Given a known flavoring ratio of 1.0%, the theoretical contents of Q and K in the tobacco shreds are calculated to be 40.38 μg / g and 83.88 μg / g, respectively.

[0045] S150 determines the flavoring quality parameters of the target tobacco shreds based on the measured and theoretical content of the markers, and evaluates the flavoring quality of the target tobacco shreds based on the flavoring quality parameters.

[0046] For example, flavoring quality parameters include flavoring uniformity and flavoring accuracy. Flavoring uniformity is used to assess the spatial consistency of flavoring application in the equipment, detect process defects such as edge segregation, local overspray, or uneven atomization during production, and determine batch-to-batch quality stability, supporting process quality control decisions. Flavoring accuracy is used to assess the actual utilization efficiency of flavorings based on the proportion of flavorings actually applied and retained in the tobacco.

[0047] In one embodiment, the average and standard deviation of the measured biomarker content at all sampling points are calculated. The relative standard deviation is calculated based on the average and standard deviation of the measured biomarker content, and is used as an evaluation index for flavoring uniformity; the smaller the relative standard deviation, the higher the flavoring uniformity.

[0048] In one embodiment, the formula for calculating the relative standard deviation is:

[0049] Indicates the relative standard deviation. This represents the average value of the measured marker content. This indicates the standard deviation of the measured content of the biomarker.

[0050] In another embodiment, the effective utilization rate of the flavoring is calculated based on the average value of the measured marker content and the average value of the theoretical marker content; the effective utilization rate of the flavoring is used as an evaluation index of the accuracy of flavoring, wherein the higher the effective utilization rate of the flavoring, the higher the accuracy of flavoring.

[0051] In one embodiment, the formula for calculating the effective utilization rate of the fragrance is:

[0052] This indicates the effective utilization rate of flavorings, reflecting the proportion of flavorings actually applied to and retained in the tobacco. Indicates the theoretical content of biomarkers.

[0053] In one embodiment, the flavoring effect of the batch of tobacco can be determined based on a preset uniformity threshold and a preset accuracy threshold. For example, if the relative standard deviation is greater than the preset uniformity threshold, it indicates that the spatial distribution of flavoring in the tobacco is sufficiently uniform, and the flavoring uniformity of the target tobacco is qualified; if the effective utilization rate of flavoring is greater than the preset accuracy threshold, the flavoring is effectively adsorbed and retained by the tobacco, and the flavoring accuracy of the target tobacco is qualified.

[0054] In another embodiment, RSD% and As a key indicator, it is used to guide the optimization of fragrance addition process parameters. By designing process parameters based on single or combined factors, including but not limited to ejector pressure, dehumidification fan frequency, drum speed, and the structure and number of lifting plates, the RSD% measured under different parameters is compared. The value will be the largest RSD% and The corresponding process parameters are used as the optimal combination of process parameters to optimize the fragrance addition process.

[0055] Optionally, while sampling the first detection data, several points along the width direction of the outlet section of the aroma dispenser can be selected immediately for rapid GC-MS detection, and the RSD% can be calculated. If this RSD% is significantly lower than the RSD% calculated from the first detection data, it indicates that the content difference mainly comes from uneven spatial distribution, rather than from marker degradation caused by detection time delay, thus verifying the reliability of the uniformity evaluation results.

[0056] Optionally, near-infrared spectroscopy (NIRS) technology can be used to establish a predictive model for flavor content in tobacco shreds based on the identified flavoring marker information in the target characteristic bands (such as around 860nm, 940nm, and 1230nm). This model can be applied to the production line to perform rapid and non-destructive scanning of flavored tobacco shreds, enabling online and real-time trend monitoring of flavoring uniformity, as a supplement to offline quantitative detection by GC-MS.

[0057] For example, in one embodiment, the mean and standard deviation of the measured contents of markers Q and K in 105 samples are calculated:

[0058]

[0059] in, This represents the average measured content of biomarker Q. This represents the standard deviation of the measured content of marker K. The standard deviation of the measured content of biomarker Q is represented by the following: The standard deviation of the measured content of marker K is expressed as follows.

[0060] Calculate the relative standard deviation of the measured contents of markers Q and K in 105 samples:

[0061]

[0062] This represents the relative standard deviation of the marker Q. This represents the relative standard deviation of the marker K. Overall uniformity can be evaluated as... .

[0063] Calculate the effective utilization rate of fragrance:

[0064]

[0065] This indicates the effective utilization rate of the flavoring by marker Q. This indicates the effective utilization rate of the flavoring, indicated by marker K. Based on the above calculations, according to the manufacturer's standards (e.g., RSD% < 15%), the uniformity is acceptable but there is still room for improvement, and the effective utilization rate indicates that there is some loss of flavoring.

[0066] Based on the above test results (RSD% and (There is room for optimization), conduct process optimization experiments: Single-factor experiment: With other parameters fixed, the ejector pressure, dehumidifying fan frequency, drum speed, and the structure and number of lifting plates were varied to detect the RSD% and RSD% of the tobacco under different parameters. .

[0067] Combination optimization experiment: Analyze the results of single-factor experiments and select the best parameters for combination. For example, it was found that the combination of ejection pressure of 0.35 MPa and desiccation frequency of 10 Hz may be better.

[0068] Verification experiment: Production was carried out under optimized parameter combinations (ejector pressure 0.35MPa, dehumidification frequency 10Hz, drum frequency 40Hz), and steps three to five were repeated for testing. The optimized uniformity (overall RSD%) was measured to improve from approximately 13.8% in the original process to approximately 10.5%, and the effective utilization rate... There have been improvements as well. This demonstrates that this application can effectively guide process optimization and enhance the fragrance effect.

[0069] Quality control: To verify that the uniformity results were not due to time decay artifacts, three additional samples were taken along the X-axis and tested immediately. Their RSD% was less than 5%, confirming that the differences detected in the main experiment originated from the actual spatial distribution unevenness.

[0070] Online monitoring expansion: Near-infrared spectral data of the above large number of samples are collected and correlated with the Q or K content measured by GC-MS. Partial Least Squares (PLS) and other algorithms are used to model the target characteristic band (such as about 940nm) and establish a content prediction model. This model can be used for rapid screening and trend monitoring in subsequent production.

[0071] In this embodiment, this application not only achieves precise quantitative evaluation of the uniformity and accuracy of flavoring tobacco, but more importantly, its evaluation results can directly and effectively provide feedback and guide the optimization of production process parameters, forming a complete quality improvement closed loop, which has extremely high practical value and promotion significance.

[0072] Figure 5 A schematic diagram of a tobacco flavoring quality assessment system 200 according to an embodiment of this application is shown. Exemplarily, the tobacco flavoring quality assessment system 200 includes: The data acquisition module 210 is used to detect the flavoring markers of the target tobacco at multiple sampling points to obtain first detection data, and to detect the flavoring markers of the flavoring essence used in the target tobacco at multiple sampling points to obtain second detection data.

[0073] The measured content determination module 220 is used to determine the measured content of markers in the target tobacco shreds based on the first detection data and the first relationship curve; the first relationship curve is the relationship curve between the detection data of flavoring markers and the content of markers in the target tobacco shreds sample.

[0074] The theoretical content determination module 230 is used to determine the theoretical marker content in the target tobacco shreds based on the second detection data and the second relationship curve; the second relationship curve is the relationship curve between the detection data of the flavoring marker in the flavoring of the target tobacco shred sample and the marker content.

[0075] The quality assessment module 240 is used to determine the flavoring quality parameters of the target tobacco shreds based on the measured and theoretical marker contents, and to evaluate the flavoring quality of the target tobacco shreds based on the flavoring quality parameters.

[0076] It is understood that the system in this embodiment corresponds to the tobacco flavoring quality evaluation method in the above embodiment, and the options in the above embodiment are also applicable to this embodiment, so they will not be described again here.

[0077] This application also provides a terminal device, exemplary of which includes a processor and a memory, wherein the memory stores a computer program, and the processor executes the computer program to enable the terminal device to perform the functions of the above-described tobacco flavoring quality assessment method or the various modules in the above-described tobacco flavoring quality assessment system 200.

[0078] The processor can be an integrated circuit chip with signal processing capabilities. The processor can be a general-purpose processor, including at least one of a Central Processing Unit (CPU), Graphics Processing Unit (GPU), Network Processor (NP), Digital Signal Processor (DSP), Application-Specific Integrated Circuit (ASIC), Field-Programmable Gate Array (FPGA), or other programmable logic devices, discrete gate or transistor logic devices, or discrete hardware components. The general-purpose processor can be a microprocessor or any conventional processor, capable of implementing or executing the methods, steps, and logic block diagrams disclosed in the embodiments of this application.

[0079] The memory can be, but is not limited to, Random Access Memory (RAM), Read Only Memory (ROM), Programmable Read-Only Memory (PROM), Erasable Programmable Read-Only Memory (EPROM), Electrically Erasable Programmable Read-Only Memory (EEPROM), etc. The memory is used to store computer programs, and the processor can execute the computer programs accordingly after receiving execution instructions.

[0080] This application also provides a computer-readable storage medium for storing the computer program used in the aforementioned terminal device. For example, the computer-readable storage medium may include, but is not limited to, various media capable of storing program code, such as a USB flash drive, a portable hard drive, a read-only memory (ROM), a random access memory (RAM), a magnetic disk, or an optical disk.

[0081] In the several embodiments provided in this application, it should be understood that the disclosed apparatus and methods can also be implemented in other ways. The apparatus embodiments described above are merely illustrative. For example, the flowcharts and block diagrams in the accompanying drawings show the architecture, functionality, and operation of possible implementations of apparatus, methods, and computer program products according to various embodiments of this application. In this regard, each block in a flowchart or block diagram may represent a module, segment, or portion of code containing one or more executable instructions for implementing a specified logical function. It should also be noted that, in alternative implementations, the functions marked in the blocks may occur in a different order than those marked in the drawings. For example, two consecutive blocks may actually be executed substantially in parallel, and they may sometimes be executed in reverse order, depending on the functions involved. It should also be noted that each block in the block diagram and / or flowchart, and combinations of blocks in the block diagram and / or flowchart, can be implemented using a dedicated hardware-based system that performs the specified function or action, or using a combination of dedicated hardware and computer instructions.

[0082] In addition, the functional modules or units in the various embodiments of this application can be integrated together to form an independent part, or each module can exist independently, or two or more modules can be integrated to form an independent part.

[0083] If the aforementioned functions are implemented as software functional modules and sold or used as independent products, they can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of this application, in essence, or the part that contributes to the prior art, or a part of the technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a smartphone, personal computer, server, or network device, etc.) to execute all or part of the steps of the methods described in the various embodiments of this application.

[0084] The above description is merely a specific embodiment of this application, but the scope of protection of this application is not limited thereto. Any changes or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in this application should be included within the scope of protection of this application.

Claims

1. A method for evaluating the quality of flavored tobacco, characterized in that, include: The flavoring markers of the target tobacco were detected at multiple sampling points to obtain the first detection data; The flavoring markers of the flavoring used in the target tobacco were detected at multiple sampling points to obtain second detection data; The measured content of the biomarker in the target tobacco shreds is determined based on the first detection data and the first linear relationship curve; the first linear relationship curve is the relationship curve between the detection data of the flavoring biomarker and the content of the biomarker in the target tobacco shred sample; The theoretical marker content in the target tobacco is determined based on the second detection data, the second linear relationship curve, and the flavoring ratio of the target tobacco; the second linear relationship curve is the relationship curve between the detection data of the flavoring marker in the flavoring of the target tobacco sample and the content of the marker. The flavoring quality parameters of the target tobacco are determined based on the measured content of the markers and the theoretical content of the markers, and the flavoring quality of the target tobacco is evaluated based on the flavoring quality parameters.

2. The method for evaluating the quality of flavored tobacco as described in claim 1, characterized in that, Also includes: Identify the flavoring markers in the target tobacco; Establish a first linear relationship curve between the detection data of the flavoring marker in the target tobacco sample and the content of the marker; Establish a second linear relationship curve between the detection data of the flavoring markers in the flavoring of the target tobacco sample and the content of the flavoring markers.

3. The method for evaluating the quality of flavored tobacco as described in claim 1, characterized in that, The fragrance quality parameters include fragrance uniformity and fragrance accuracy; Calculate the mean and standard deviation of the measured marker content at all sampling points; The relative standard deviation is calculated based on the average value and standard deviation of the measured marker content, and the relative standard deviation is used as the evaluation index of the flavoring uniformity. The smaller the relative standard deviation, the higher the flavoring uniformity. The effective utilization rate of the flavoring is calculated based on the average value of the measured marker content and the average value of the theoretical marker content. The effective utilization rate of the fragrance is used as an evaluation index for the accuracy of fragrance addition, wherein the higher the effective utilization rate of the fragrance, the higher the accuracy of fragrance addition.

4. The method for evaluating the quality of flavored tobacco as described in claim 2, characterized in that, The determination of the flavoring marker in the target tobacco includes: The target tobacco shreds before flavoring, the target tobacco shreds after flavoring, and the total ion chromatograms of the flavoring essence of the target tobacco shreds were obtained respectively. Based on the total ion current chromatogram, chemical components that specifically appear or have significantly increased content in the flavored target tobacco are screened, and these chemical components are used as the flavoring markers.

5. The method for evaluating the quality of flavored tobacco as described in claim 2, characterized in that, The establishment of a first linear relationship curve between the detection data of the flavoring marker in the target tobacco sample and the content of the marker includes: Detection data of the target tobacco sample with different contents of the flavoring marker are obtained, and the first linear relationship curve is established based on the detection data and the corresponding contents of the marker. The detection data refers to the peak area of ​​the flavoring marker in the mass spectrum.

6. The method for evaluating the quality of flavored tobacco as described in claim 2, characterized in that, The establishment of a second linear relationship curve between the detection data of the flavoring marker in the flavoring essence of the target tobacco sample and the content of the marker includes: Detection data of the flavoring essence with different contents of the flavoring marker are obtained, and a second linear relationship curve is established based on the detection data and the corresponding contents of the marker.

7. The method for evaluating the quality of flavored tobacco as described in claim 3, characterized in that, The formula for calculating the relative standard deviation is: This represents the relative standard deviation. This represents the average value of the measured marker content. This indicates the standard deviation of the measured marker content; The formula for calculating the effective utilization rate of the flavoring is as follows: This indicates the effective utilization rate of the fragrance. This indicates the content of the theoretical biomarker.

8. A quality assessment system for flavored tobacco, characterized in that, include: The data acquisition module is used to detect the flavoring markers of the target tobacco at multiple sampling points to obtain first detection data, and to detect the flavoring markers of the flavoring essence used in the target tobacco at multiple sampling points to obtain second detection data. The measured content determination module is used to determine the measured content of the marker in the target tobacco shreds based on the first detection data and the first linear relationship curve; the first linear relationship curve is the relationship curve between the detection data of the flavoring marker and the content of the marker in the target tobacco shred sample; The theoretical content determination module is used to determine the theoretical marker content in the target tobacco shreds based on the second detection data, the second linear relationship curve, and the flavoring ratio of the target tobacco shreds; the second linear relationship curve is the relationship curve between the detection data of the flavoring marker in the flavoring of the target tobacco shreds sample and the content of the marker; The quality assessment module is used to determine the flavoring quality parameters of the target tobacco shreds based on the measured content of the markers and the theoretical content of the markers, and to evaluate the flavoring quality of the target tobacco shreds based on the flavoring quality parameters.

9. A terminal device, characterized in that, It includes a memory and a processor, the memory storing a computer program that, when run on the processor, executes the tobacco flavoring quality assessment method according to any one of claims 1 to 7.

10. A readable storage medium, characterized in that, It stores a computer program that, when run on a processor, executes the tobacco flavoring quality assessment method according to any one of claims 1 to 7.

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