Abstract: Ten kinds of different wheat gluten were selected as samples in this experiment, the quality of different wheat gluten was evaluated by the principal component analysis method based on the main quality index of gluten including moisture, ash, crude fat, crude protein, water absorption, solubility, retention ability, foaming ability and foam stability. The results showed that the quality of different productions was different, the first three principal components were selected from nine parameters of wheat gluten and the cumulative contribution to variance was up to 83.824% with principal component analysis method. The first, second and third principal component of total variability accounts for 54.443%, 18.039% and 11.341% respectively. Moisture, crude protein, water absorption, solubility, foaming ability and foam stability were the most important factors affecting the quality of wheat gluten. According to the method, the wheat gluten were scored and ranked, the higher the score was, the better the quality was, and the top three were No.8, No.5, and No.7.