Studied the changes of polyphenols including chlorogenic acid, neochlorogenic acid, 4-O-coffee-D-quinic acid, scopoletin, rutin, kaempferol glycoside and polyphenols content in Sichuan Liangshan flue-cured tobacco leaves under different key parameters of threshing and redrying (a1 was one wetting process outlet temperature; a2 was redrying zone 1 temperature~a5 was redrying zone 4 temperature) and alcoholization duration. The results show that: ① one wetting process outlet temperature have a certain positive correlation with polyphenols content, and redrying zone 1 temperature~ redrying zone 4 temperature are not significantly correlation. ② Chlorogenic acid, neochlorogenic acid, rutin, kaempferol glycoside and polyphenols content decrease with the increase of the alcoholization time, and 4-O-caffeo-D-quinic acid, scopoletin content increased with the increase of alcoholization time. ③ The effect of alcoholization time on the polyphenols content is greater than that of threshing, redrying. ④ The best aroma sensory quality of B0~B5, C0~C5, X0~X5 were a1: 60 ℃, a2: 50 ℃, a3: 79 ℃, a4: 67 ℃, a5: 70 ℃, and 12 months of alcoholization time. At this time, a1 and a5 were the highest, and the polyphenol content was high, which was in harmony with the optimal sensory quality.