Detection of edible oil types based on nanocolorimetric sensor technology

Authors

HUANG Xing, School of Mechanical and Intelligent Manufacturing , Central South University of Forestry and Technology , Changsha , Hunan 410004 , China
LI Dapeng, School of Mechanical and Intelligent Manufacturing , Central South University of Forestry and Technology , Changsha , Hunan 410004 , ChinaFollow
WEN Tao, School of Mechanical and Intelligent Manufacturing , Central South University of Forestry and Technology , Changsha , Hunan 410004 , China
HE Zhou, School of Mechanical and Intelligent Manufacturing , Central South University of Forestry and Technology , Changsha , Hunan 410004 , China

Corresponding Author(s)

李大鹏（1983—），男，中南林业科技大学讲师，博士。E-mail：dapengli@csuft.edu.cn

Abstract

［Objective］ To develop a nanocolorimetric sensor array for identifying different types of edible oils.［Methods］ The colorimetric sensor array was composed of chemically responsive dyes and modified with porous silica nanospheres (PSNs ) to improve its sensitivity and stability.Four types of edible oils were classified and identified using the nanocolorimetric sensor.Principal component analysis (PCA ) was used to reduce the dimensionality of the feature data from the four oil samples,and the reduced data were then imported into three classification models,i.e.,support vector machine (SVM ),K-nearest neighbor (KNN ),and linear discriminant analysis (LDA ).［Results］］ The SVM classification model established in the experiment effectively distinguished the four types of edible oils,with a 4% improvement in test set accuracy compared to the other two methods.［Conclusion］ The nanocolorimetric sensor array technology can be applied for the non -destructive detection of edible oil types.

Publication Date

7-11-2025

First Page

46

Last Page

50

DOI

10.13652/j.spjx.1003.5788.2024.81105

Recommended Citation

Xing, HUANG; Dapeng, LI; Tao, WEN; and Zhou, HE (2025) "Detection of edible oil types based on nanocolorimetric sensor technology," Food and Machinery: Vol. 41: Iss. 7, Article 7.
DOI: 10.13652/j.spjx.1003.5788.2024.81105
Available at: https://www.ifoodmm.cn/journal/vol41/iss7/7

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