Table 1 Changes in moisture, pH, total acidity and reducing sugar content of Cynanchi wilfordii Radix

Fermentation period (day)	Components
	Moisture content (%)	pH	Total acid (%)	Reducing sugar (mg/100 g)
	0	66.75±1.691)ab2)	5.90±0.10a	0.32±0.06a	0.49±0.08b
4	68.40±0.37a	5.34±0.11b	0.48±0.02a	1.69±0.18a
8	65.44±1.32b	5.38±0.07b	0.39±0.05a	1.42±0.13a

Values are mean±SD (n=3).
Means with different superscript in the same column are significantly different at p<0.05 by Duncan’s multiple range tests.