Table 6. Water solubility and composition of ginger extracts using different extraction volume
| Treatment | Working volume (L) | 2)WSI (%) | WAI (g/mL) | TS (%) | RS (%) |
| 1)Step I | 0.1 | 3)9.47±0.59 | - | 2.15±0.02a4) | 1.63±0.00b |
| 1 | 8.51±0.27 | - | 1.95±0.03b | 1.73±0.02a |
| 35 | 8.84±0.95 | - | 2.11±0.04a | 1.30±0.00c |
| F-value | NS5) | - | 32.45** | 859.79*** |
| Step II | 0.1 | 49.91±4.81 | 1.84 | 30.69±2.85b | 8.02±0.82c |
| 1 | 53.38±1.32 | 5.03 | 38.17±2.29a | 9.12±0.18b |
| 35 | 51.60±1.30 | 6.81 | 30.79±0.44b | 13.89±0.07a |
| F-value | NS | NS | 12.20** | 123.34*** |
1)Step I, reflux treatment (ethanol extraction, 83°C, 2 h); Step II, enzyme treatment (water bath shaking, non-adjusted pH, water extraction, pectinex ultra SP-L (1 % enzyme on substrate 5 g), 50°C, 2 h and termamyl 120L (1 % enzyme on substrate 5 g) 100°C, 1 h).
2)WSI, water solubility index; WAI, water absorption index; TS, total sugar; RS, reducing sugar.
3)All values are mean±SD (n=3).
4)a-cMeans with different small letters in the same column differ significantly by Duncan's multiple range test (p<0.05).
5)**, p<0.01; ***, p<0.001; NS, not significant.