六堡茶是具有广西地域特征的特色茶叶，以大叶种晒青毛茶为原料，经摊青、揉

六堡茶是具有广西地域特征的特色茶叶，以大叶种晒青毛茶为原料，经摊青、
揉捻、渥堆发酵及后期晾置陈化等工艺加工制成的黑茶。因六堡茶制作工艺的传统性和地域性，六堡茶有关方面的研究极缺乏，极需制定一套六堡茶品质的分级标准。因此，开展本课题的研究有利于人们了解六堡茶，为六堡茶的分级标准提供一定的依据，使六堡茶趋于标准化。
本文以三种不同滋味的六堡茶为研究对象，通过溶剂浸提的方法，分别从三种不同滋味的六堡茶中提取出茶褐素和茶多酚，然后通过紫外-可见分光光度法测定其含量，得出六堡茶滋味与色素、茶多酚之间的关系。
实验表明，随六堡茶年份的增加，其滋味变化为味淡微涩、平和醇正、醇厚爽滑。六堡茶中茶褐素的含量从毛茶、2年陈六堡茶到5年陈六堡茶，依次为3.53%、4.89%、5.54%，呈递增趋势。茶多酚含量依次为13.00%、9.52%、8.49%，呈递减趋势。随着茶多酚的减少和茶多酚氧化产物茶褐素的大量增加，茶叶的滋味逐渐由苦涩转为六堡茶所特有的醇厚爽滑。

結果 (中文) 3:

Liubao tea is tea with the Guangxi regional feature, with big leaves drying green Maocha as raw material, through the stalls,
rolling, fermentation and later hanging aging processing made of black tea. Due to the traditional and regional production process of Liupu tea, very lack of Liubao tea parties, need to develop a set of standard quality of Liubao tea. Therefore, the study is helpful for people to understand the Liubao tea, provide the basis for the classification of Liubao tea, liupao tea tends to be standardized.
taking three different taste of tea as the research object, through the method of solvent extraction,Were extracted from the theabrownin and tea polyphenol from three different taste of tea, and then through the UV Vis spectrophotometric method for the determination of its content, the relationship between Liubao tea, tea polyphenol and pigment. Experiments show that with the increase of
, Liubao tea years, its taste is mild changes slightly astringent, flat, smooth and mellow Chun Zheng. The content of tea from the tea, liupao tea brown for 2 years to 5 years of Chen Chen tea tea, followed by 3.53%, 4.89%, 5.54%, showed an increasing trend. Tea polyphenol content were 13%, 9.52%, 8.49%, showed a decreasing trend. With the decrease of tea polyphenols and tea polyphenols oxidation products increased a lot of brown tea,Tea taste bitter to gradually from the characteristic of Liubao tea mellow and smooth.