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Determination of peroxide value in vegetable edible oils by Fe3O4@SA nanozyme gel microspheres colorimetric method
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Ling WANG, Yi-Fei HU, Xia LIU*
Journal of Food Safety & Quality | 2026, 17(1) : 82 - 91
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Journal of Food Safety & Quality | 2026, 17(1): 82-91
• Special Topic: Rapid Detection Technology for Food Safety •
Determination of peroxide value in vegetable edible oils by Fe3O4@SA nanozyme gel microspheres colorimetric method
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Ling WANG, Yi-Fei HU, Xia LIU*
Affiliations
  • School of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250904007
Outline
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Objective

To prepare the Fe3O4@SA nanozyme gel microspheres with peroxide-like activity to construct a colorimetric sensor to detect the peroxide value (POV) of vegetable edible oils.

Methods

The standard curve of POVs of different types of vegetable edible oils was established by collecting the absorbance and the red,green, blue (RGB) information of the solution after color reaction with the microplate reader and smartphone, and the accuracy and practicability of the detection method were evaluated.

Results

The POVs of 5 kinds of vegetable edible oils showed a good linear relationship in the range of 0–0.40 g/100 g. Compared with the results of the national standard method, the determination coefficient (R2) of the microplate reader colorimetric method and the smartphone digital image colorimetric method were both greater than 0.9500, and the root mean square error (RMSE) was less than 0.1.

Conclusion

The colorimetric detection system established based on the activity of Fe3O4@SA nanozyme gel microspheres has good accuracy and practicability, and the research results will provide a new idea for the analysis and detection of food safety factors.

Fe3O4@SA nanozyme gel microspheres  /  vegetable edible oil  /  colorimetric detection  /  peroxide value
王玲, 胡逸飞, 刘霞. Fe3O4@SA纳米酶凝胶微球比色法检测植物性食用油过氧化值. 食品安全质量检测学报, 2026 , 17 (1) : 82 -91 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250904007
Ling WANG, Yi-Fei HU, Xia LIU. Determination of peroxide value in vegetable edible oils by Fe3O4@SA nanozyme gel microspheres colorimetric method[J]. Journal of Food Safety & Quality, 2026 , 17 (1) : 82 -91 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250904007
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Year 2026 volume 17 Issue 1
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20250904007
  • Receive Date：2025-09-04
  • Online Date：2026-11-05
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  • Received：2025-09-04
Affiliations
    School of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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