Food and Fermentation Industries >

2020 , Vol. 46 >Issue 10: 278 - 283

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.023350

Evaluation of green tea quality from Chongqing X district based on comprehensive factor method

  • HAO Qilin ,
  • CHEN Mei ,
  • HE Yan ,
  • CHENG Hong ,
  • WEI Zheng ,
  • HUANG Xianzhi ,
  • DING Xiaowen ,
  • ZHANG Xialan ,
  • TU Ximao ,
  • YANG Fengjiao
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  • 1(College of Food Science, Southwest University, Chongqing 400716, China)
    2(Banan District Agricultural Products Quality and Security Inspection Center of Chongqing, Chongqing 401320, China)
    3(Department of Science and Science and Technology, Southwest University, Chongqing 400716, China)

Received date: 2020-01-13

  Online published: 2020-06-17

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Abstract

The purpose of this study was to investigate and evaluate the quality of green tea in X district of Chongqing. 41 samples of green tea in X district were extracted to determine the contents of 13 main evaluation indexes such as polyphenols and theanine, and the main quality characteristics of green tea in X district were evaluated by principal component analysis and cluster analysis. The results showed that there were differences in different indexes of green tea samples in X district. Five comprehensive evaluation indexes were extracted by principal component analysis, and the cumulative contribution rate reached 75.701%. According to the cluster analysis, 41 samples of green tea were grouped into four categories. There were some differences in the quality characteristics of each type of green tea, and the results were consistent with the principal component analysis. In conclusion, the best quality of green tea was selected from X district was number 30, 31 and 28.

Key words： green tea; principal component analysis; cluster analysis; quality evaluation

Cite this article

HAO Qilin , CHEN Mei , HE Yan , CHENG Hong , WEI Zheng , HUANG Xianzhi , DING Xiaowen , ZHANG Xialan , TU Ximao , YANG Fengjiao . Evaluation of green tea quality from Chongqing X district based on comprehensive factor method[J]. Food and Fermentation Industries, 2020 , 46(10) : 278 -283 . DOI: 10.13995/j.cnki.11-1802/ts.023350

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