The Difference of Chemical Components and Biological Activities of the Raw Products slices and the Wine Steam-Processed Product from Cistanche deserticola

Table 1

The contents of polysaccharides and PhGs in RCD and WSCD (mg/g) (n=3).

	Total polysaccharides	PhGs	Isoacteoside	Osmanthuside B	2′-acetylacteoside	Acteoside
RCD	10.179±0.483	23.172±0.083	0.742±0.018	0.291±0.011	3.780±0.042	4.128±0.029
WSCD	12.381±0.579^∗	27.457±0.079^∗	2.259±0.046^∗	0.884±0.023^∗	2.085±0.033^∗	3.076±0.028^∗

Note. Significant differences with RCD were designated as < 0.05.