COLOR-DEVELOPING HYDROGEL FOR TESTING FRESHNESS OF VEGETABLE OIL, AND PREPARATION METHOD THEREFOR AND USE THEREOF

A color-developing hydrogel for testing the freshness of a vegetable oil, and a preparation method therefor and the use thereof. The preparation method comprises: dispersing nanocelluloses, which are obtained after oxidation treatment of TEMPO, together with acrylamide, potassium persulfate and tetramethylethylenediamine in an aqueous solution, and leaving same to stand to perform crosslinking, so as to obtain a nanocellulose-acrylamide composite hydrogel; mixing ascorbic acid, ferrous sulfate and sulfosalicylic acid to form a peroxide indicator; and leaving the nanocellulose-acrylamide composite hydrogel and the peroxide indicator to stand to perform adsorption, so as to obtain a color-developing hydrogel. Compared with a traditional thin-film indicator, the color-developing hydrogel, serving as an indicator for the freshness of a vegetable oil, has a larger specific surface area, a higher water content, a faster response speed, more sensitive color development, and higher levels of stability; and same has a