陈化是提升六堡茶风味的一道重要工艺。该研究采用化学分析法和高效液相色谱法，分析不同陈化年份六堡茶中水浸出物、生物碱类、多酚类和多糖类等主要物质的含量变化。结果表明：传统和现代两种工艺六堡茶在陈化1~15年时，干物质含量变化不显著（P>0.05）；游离氨基酸的含量极显著下降（P≤0.01）；黄酮含量逐年降低，由16.70 mg/g和15.67 mg/g下降至7.93 mg/g和3.40 mg/g；多酚含量由19.93 mg/g和15.57 mg/g下降至6.13 mg/g和4.33 mg/g。陈化5年时，传统工艺和现代工艺六堡茶水浸出物含量达到最高，分别为566.37 mg/g和500.10 mg/g；陈化5~15年时，含量下降极显著（P≤0.01）。陈化5年时，多糖含量达到最高值：43.07 mg/g和34.80 mg/g；在陈化15年时，又下降至17.73 mg/g和13.47 mg/g，含量变化极显著（P≤0.01）。两种工艺的六堡茶中各类物质的变化趋势一致；但是现代工艺中各物质在陈化前期的转化更快；在陈化15年后，相同物质的含量基本接近。陈化过程中物质的代谢和转化，对形成六堡茶“红、浓、陈、醇”的独特品质起到关键作用。通过研究六堡茶中主要物质随陈化时间的变化规律，为六堡茶质量控制和品质评价提供了科学数据。

Aging is an important process that enhances the flavor of Liubao tea by affecting the concentrations of key components, such as water extracts, alkaloids, polyphenols, and polysaccharides. To clarify the effect of aging on the concentrations of these components, samples of Liubao tea prepared using traditional and modern processes and aged for one, three, five, ten, or fifteen years were tested via chemical analysis and high-performance liquid chromatography (HPLC). The results indicated that from one to fifteen years of aging, the tea samples prepared using either of the processes did not show any significant change (P>0.05) with respect to the dry matter content. However, there was a continuous decrease in the flavonoid content (from 16.70 mg/g and 7.93 mg/g in tea samples prepared using the traditional process to 15.67 mg/g and 3.40 mg/g in tea samples prepared using the modern process after one year of aging and fifteen years of aging, respectively). A similar continuous decrease was also observed in the polyphenol content (from 19.93 mg/g and 6.13 mg/g in tea samples prepared using the traditional process to 15.57 mg/g and 4.33 mg/g in tea samples prepared using the modern process after one year of aging and 15 years of aging, respectively). The free amino acid content in the Liubao tea prepared using either of the processes was significantly lower after five years of aging than after one year of aging (P≤0.01) and significantly lower after fifteen years of aging than after ten years of aging (P≤0.01). After five years of aging, the water extract content peaked at 566.37 mg/g and 500.10 mg/g in tea samples prepared using the traditional process and modern process, respectively, which was significantly higher than the corresponding values after fifteen years of aging (P≤0.01). After five years of aging, the polysaccharide content increased to 43.07 mg/g and 34.80 mg/g in tea samples prepared using the traditional process and modern process, respectively, which was significantly higher than the corresponding values (17.73 mg/g and 13.47 mg/g) in tea samples prepared using the traditional process and modern process, respectively, after fifteen years of aging (P≤0.01). The two types of tea samples exhibited similar trends with respect to the concentrations of the key components. However, the transformation of the different components occurred more rapidly in tea samples prepared using the modern process than in tea samples prepared using the traditional process in the early years of aging. After 15 years of aging, the two types of tea samples had essentially the same key compound contents. The metabolism and transformation of key compounds during aging are responsible for the unique qualities of the Liubao tea, i.e., red color, rich fragrance, smooth taste, and mellow flavor. This study provides scientific data for the quality control and evaluation of Liubao tea by analyzing the aging time-dependent changes in the concentrations of the key compounds in Liubao tea.

国家自然科学基金项目（81960164）；广西少数民族预科教育基地科研项目（YJJDA202301）；广西科技重大项目（AB21196020）；广西少数民族预科教育基地“课程思政”示范课项目（YJJDD202201）；广西民族大学科研基金资助项目（2020KJYB005）；广西高校中青年教师科研基础能力提升项目（2021KY0175）；广西民族大学相思湖青年学者创新团队项目（2022GXUNXSHQN05）