Table 1. The yield, total phenolic, total flavonoid, and total sugar contents of extracts from non-steaming and steaming corni fructus
| Samples1) | Yield(Dry basis, %) | Total polyphenol(TA2), g/100 g) | Total flavonoid(Rutin, g/100 g) | Total sugar(Glucose, g/100 g) |
| UCH | 47.45±0.22a3) | 8.56±0.27c | 3.37±0.11d | 61.13±1.28c |
| SCH | 27.18±0.19b | 11.00±0.20b | 4.50±0.08b | 71.32±1.47a |
| UCE | 16.87±0.06d | 8.90±0.26c | 3.84±0.07c | 64.77±1.95b |
| SCE | 13.20±0.11f | 12.23±0.05a | 5.08±0.21a | 66.02±1.24b |
| UCM | 25.27±0.24c | 7.71±0.38d | 3.30±0.14d | 63.18±1.57bc |
| SCM | 15.33±0.04e | 10.54±0.59b | 4.33±0.05b | 65.07±2.62b |
1)UCH, hot-water extract of untreated Corni fructus; SCH, hot-water extract of steam-treated Corni fructus; UCE, 50% ethanol extract of untreated Corni fructus; SCE, 50% ethanol extract of steam-treated Corni fructus; UCM, 50% methanol extract of untreated Corni fructus; SCM, 50% methanol extract of steam-treated Corni fructus.
2)TA, tannic acid.
3)Means±SD (n=3) with different letters (a-f) above bars are significant differences by Duncan's multiple range test (p<0.05).