Table 1.
Content of phenolic compounds in extracts from
Saururus chinensis
by gr inding technique
Grinding technique
Phenolic content (mg/g)
Water extracts
50% Ethanol extracts
Normal grinding
6.2 1.2
a
6.4 1.6
a
Fine grinding
11.0 1.6
b
13.8 1.1
b
Ultrafine grinding
12.9 0.7
b
15.7 2.0
c
Means separation within columns by 5% DMRT.