中文摘要：

本实验以云南普洱茶为研究对象,测定了多酚类物质的含量,并进行了感官审评,通过多元线性回归分析找出了其中的关系。实验结果表明,在普洱茶加工过程中茶多酚、儿茶素、黄酮类、茶黄素、茶红素的含量大幅度减少,茶褐素的含量大幅度增加,由2.53%增加为10.57%,它们与普洱茶感官得分的相关方程为Y=93.8930-0.4047X1-0.0654X2-5.4336X3-71.4532X4＋1.2114X5＋1.2761X6,复相关系数R2=0.985;普洱茶的级别与茶多酚、儿茶素、黄酮类、茶黄素、茶红素、茶褐素的含量也密切相关,相关方程为：Y=73.6346＋3.4281X1-54.9145X2-4.5225X3＋164.0906X4＋7.2507X5＋1.9839X6,复相关系数R^2=0.991。在一定含量范围内,普洱茶的品质与茶多酚和茶褐素的含量呈正相关,相关系数分别为0.8957、0.8570。

英文摘要：

The content of the polyphenols in Yunnan Pu-erh tea was determined and its sensory score was also appraised for evaluating the relationship between polyphenols content and its quality. The experimental results were analyzed by multianalysis and the related equation of polyphenols content and quality of Pu-erh tea was established. The results showed that the content of tea polyphenols （TP）, total catechins （TC）, flavonoid （FL）, theaflavins （TF） and thearubigins （TR） were reduced during the processing of pu-erh tea, but the content of theabromine （TB） was increased from 2.53% to 10.57%. The correlation equation for the content of TP, TC, FL, TF, TR and TB and the quality of Pu-erh tea is as follows： Y=93.8930 - 0.4047X1 - 0.0654X2 - 5.4336X3 - 71.4532X4＋1.2114Xs＋1.2761X6, R^2=0.985. The grade for Pu-erh tea was closely related with the content of TP, TC, FL, TF, TR and TB. The correlation equation is as follows： Y=73.6346＋3.4281X1 - 54.9145X2 - 4.5225X3＋164.0906X4＋ 7.2507X5＋ 1.9839X6, R^2=0.991. In certain range, the content of TP and TB is positive for the quality of pu-erh tea, the correlation coefficient is 0.8957 and 0.8570, respectively.