Table 2. Changes in free sugar contents of Aster glehni extract depending on enzyme treatment conditions (unit: %)

Samples	Fructose	Glucose	Sucrose	Maltose
Control¹⁾	7.73±0.27^2)b3)	2.86±0.04^e	6.78±0.37^a	2.81±0.32^d
A	8.22±0.16^a	4.29±0.20^b	6.50±0.37^ab	3.85±0.26^bc
B	7.84±0.18^b	4.48±0.16^ab	6.29±0.16^b	3.99±0.05^bc
C	6.91±0.09^c	4.63±0.08^a	5.60±0.13^c	4.44±0.03^a
D	6.86±0.04^cd	3.50±0.01^d	6.12±0.09^b	3.76±0.07^c
E	6.62±0.06^de	4.01±0.13^c	5.45±0.24^c	4.13±0.10^b
F	6.49±0.04^e	4.35±0.06^b	4.59±0.10^d	4.68±0.05^a
F-value	64.231^***	89.772^***	29.242^***	39.209^***

Control, without enzymatic treatment 60 min treatment time at 52°C; A, 0.8% of enzyme treatment concentration and 60 min treatment time group; B, 1.6% of enzyme treatment concentration and 60 min treatment time group; C, 3.2% of enzyme treatment concentration and 60 min treatment time group; D, 0.8% of enzyme treatment concentration and 120 min treatment time group; E, 1.6% of enzyme treatment concentration and 120 min treatment time group; F, 3.2% of enzyme treatment concentration and 120 min treatment time group.
Values are mean±SD (n=3).
^a-eMeans with the different letters in the same column are significantly different (p<0.05) by Duncan’s multiple range test.