Objective: To provide a theoretical basis for the quality control of coix seed, study on the correlation between chemical composition and color value of coix seed was carried out. Methods: HPLC method was used to determine the contents of 9 chemical components(including glycerol trilinoleate, 1, 2-dilinoleoyl-3-oleoyl- rac-glycerol, 1, 2-dilinoleoyl-3-palmitoyl-rac-glycerol, 1, 2-dioleoyl-3-linoleoyl-rac-glycerol, 1-palmitoyl-2-oleoyl-3-linoleoyl-rac-glycerol, 1, 3-dipalmitoyl-2-linolein, glycerol trioleate, 1, 3-dioleoyl-2-palmitoylglycerol, 1, 3-dipalmitoyl-2-oleoylglycerol)in coix seed. Samples collected from the processing process of coix seed were used as the research objects, and color difference meter was used to collect color values (L*, a*, b*, E*ab). Results: During the processing of 3 batches of raw materials to bran fried samples, the smaller the value of L* and E* ab was, the greater the contents of 9 index components were. The greater the value of chromaticity a* and b* was, the greater the content of 9 index components were. In the process from 3 batches of bran fried samples to over-processed samples, the chromaticity value L* and E*ab was basically significantly positively correlated with the contents of the 9 index components. The chroma value a* was negatively correlated with the contents of 9 index components. The chromaticity value b* and the contents of the 9 index components were basically positively correlated without significance in samples from Shandong and Anhui. Non-significant correlation was observed in samples from Sichuan. Conclusion: There is a certain correlation between the content and color of the coix seed during processing. This experiment provides a theoretical basis for the quality control of the processing of coix seed.
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