Table 7.
Changes in total polyphenol compounds during saccharification of Sikhye added with Seomaeyaksuk extract (mg/mL)

Mixture ration of mugwort extract (%)	Saccharification time (h)
	0	1	2	3	4	5
	0	6.76±0.031)a2)A3)	9.25±0.02cA	7.04±0.08bA	9.27±0.04cA	10.43±0.09dA	10.59±0.04eA
5	9.39±0.05aB	10.51±0.02bB	11.78±0.07cB	12.93±0.03dB	13.06±0.06eB	14.21±0.06fB
10	12.36±0.04aC	13.27±0.12bC	13.52±0.09cC	14.13±0.01dC	20.52±0.04eC	24.70±0.10fC
15	14.13±0.02aD	17.60±0.11bD	19.03±0.10cD	20.66±0.16dD	24.36±0.08eD	27.65±0.17fD
20	17.45±0.16aE	18.61±0.03bE	19.17±0.01cD	22.11±0.10dE	27.83±0.14eE	29.80±0.03fE

Each value is a mean±SD of 5 samples
Means with different letters in the same row are significantly different at p<0.05 by Duncan’s multiple range test.
Means with different letters in the same column are significantly different at p<0.05 by Duncan’s multiple range test.