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Evaluation of quality indicators of Camellia sinensis cv Baohongcha. green tea in Kunming based on principal component analysis
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Ling HE1, *, Jun XU2, Cui-Yun DAI1, Bo JIANG1, Lu JIANG1
Journal of Food Safety & Quality | 2026, 17(9) : 344 - 350
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Journal of Food Safety & Quality | 2026, 17(9): 344-350
• Food Analysis and Detection •
Evaluation of quality indicators of Camellia sinensis cv Baohongcha. green tea in Kunming based on principal component analysis
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Ling HE1, *, Jun XU2, Cui-Yun DAI1, Bo JIANG1, Lu JIANG1
Affiliations
  • 1.Kunming Agricultural Product Quality and Safety Center, Kunming 650018, China
  • 2.Kunming Office of Flue-cured Tobacco Production, Kunming 650018, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20251205001
Outline
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Objective

To evaluate the quality of Camellia sinensis cv Baohongcha. green tea in Kunming, and identify its key quality indicators.

Methods

A total of 9 quality indicators, including water extract, tea polyphenols, catechins, free amino acids (calculated as glutamic acid), theanine, caffeine, theaflavins, polysaccharides (calculated as glucose) and total flavonoids (calculated as rutin), were determined in 31 batches of Camellia sinensis cv Baohongcha. green tea samples collected from Yiliang County, the main producing area of Kunming. Pearson correlation analysis, hierarchical cluster analysis and principal component analysis were adopted for data analysis.

Results

The 9 individual indicators were integrated into 2 independent comprehensive components F1 and F2 by principal component analysis. The contribution rates of F1 and F2 were 41.33% and 15.20%, respectively, with a cumulative contribution rate of 56.53%. The 6 key evaluation indicators were screened out, namely water extract, tea polyphenols, catechins, caffeine, free amino acids and theanine.

Conclusion

The 6 key quality indicators of Camellia sinensis cv Baohongcha. green tea are analyzed in depth. The results shows that the overall quality indicators of Camellia sinensis cv Baohongcha. tea are excellent, which endows the tea with typical characteristics of high-aroma green tea: Yellowish-green and bright liquor color, fresh and brisk taste with sweet aftertaste, and rich fragrance. It is suggested to further construct and optimize the standard system for the whole industrial chain of Camellia sinensis cv Baohongcha. tea.

Camellia sinensis cv Baohongcha.  /  green tea  /  quality  /  principal component analysis  /  indicator evaluation
贺玲, 徐俊, 戴崔云, 江波, 蒋露. 基于主成分分析法评价昆明市宝洪茶绿茶品质指标. 食品安全质量检测学报, 2026 , 17 (9) : 344 -350 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20251205001
Ling HE, Jun XU, Cui-Yun DAI, Bo JIANG, Lu JIANG. Evaluation of quality indicators of Camellia sinensis cv Baohongcha. green tea in Kunming based on principal component analysis[J]. Journal of Food Safety & Quality, 2026 , 17 (9) : 344 -350 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20251205001
Year 2026 volume 17 Issue 9
10
2
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20251205001
  • Receive Date:2025-12-05
  • Online Date:2026-11-05
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  • Received:2025-12-05
Affiliations
    1.Kunming Agricultural Product Quality and Safety Center, Kunming 650018, China
    2.Kunming Office of Flue-cured Tobacco Production, Kunming 650018, China
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表12种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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