文献类型： 外文期刊
作者： Liu, Xing 1 ; Fan, Kai 1 ; Lu, Yangyang 1 ; Rao, Qinxiong 1 ; Zhang, Qicai 1 ; Geng, Hao 1 ; Wang, Zhengwu 3 ; Song, Weiguo 1 ;
作者机构： 1.Shanghai Acad Agr Sci, Inst Agrofood Stand & Testing Technol, Shanghai 201403, Peoples R China
2.Shanghai Serv Platform Agroprod Qual & Safety Eval, Shanghai 201403, Peoples R China
3.Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China
期刊名称：NPJ SCIENCE OF FOOD （ 影响因子：7.8； 五年影响因子：7.0 ）
ISSN：
年卷期： 2025 年 9 卷 1 期
页码：
收录情况： SCI
摘要： To ensure the authenticity of geographic origins and varieties of coix seeds and their preliminary processed products, this study focused on their viscosity characteristics and stable isotopes before and after gelatinization. The feasibility of identifying coix seed origins from Guizhou and Liaoning, China, and distinguishing between big coix seed (BCS) and small coix seed (SCS) based on viscosity parameters, protein and lipid content, stable isotope ratios and near-infrared spectra was investigated. Significant differences were observed in peak viscosity, trough viscosity, final viscosity, delta 2H, and delta 18O values between Guizhou and Liaoning coix seeds, as well as between BCS and SCS. Stable isotopic changes before and after gelatinization were consistent, with higher delta 18O values in gelatinized coix seeds. PLS-DA models achieved prediction accuracies of 92.00% for Guizhou samples, 88.00% for Liaoning samples, and 84.00% for BCS and SCS, providing effective methods for the large-scale traceability of coix seeds' geographic origins and varieties.
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