Colorimetric sensing is a low-cost, intuitive method for monitoring the freshness of food. We prepared a colorimetric strip sensor array by mixing different amounts of bromophenol blue (BPB) and bromocresol green (BCG). As results of NH₃ simulation, the array strip turned from yellow to blue, and the number of blue spots increased with the increasing NH₃, like a progress bar. Although the actual color is quite different, the color-changing trend was consistent with the simulated model calculated by a computer. The progress bar results remained stable under three lighting conditions. Furthermore, in the Cod preservation experiment, the color-changing progress of the strip sensor array is consistent with the simulation and can indicate Cod freshness while providing more distinguish levels. Therefore, a “progress bar” indicator built by this strategy possess the potential of realizing nondestructive, more accurate, and commercially available food quality monitoring through the naked eye and smart equipment recognition.

比色传感是一种低成本、直观的食品新鲜度监测方法。我们通过混合不同量的溴酚蓝 (BPB) 和溴甲酚绿 (BCG) 制备了比色条传感器阵列。NH ₃模拟结果表明，阵列条带由黄色变为蓝色，随着NH ₃的增加，蓝点数增加，就像一个进度条。虽然实际颜色有很大差异，但颜色变化趋势与计算机计算的模拟模型一致。进度条结果在三种光照条件下保持稳定。此外，在鳕鱼保鲜实验中，条形传感器阵列的变色过程与模拟一致，可以在提供更多区分等级的同时指示鳕鱼的新鲜度。因此，由该策略构建的“进度条”指标具有通过肉眼和智能设备识别实现无损、更准确、可商用的食品质量监测的潜力。