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. 2014 Jan 23;51(9):2062–2069. doi: 10.1007/s13197-013-1249-7

Table 2.

Sugar contents of longan syrup produced from different extraction and concentration methods

Processes		Sugar contents (g/L)
Extraction	Concentration	Sucrose	Glucose^ns	Fructose^ns
Juicer	Direct heating	177.2 ± 2.21^c	101.8 ± 1.47	61.0 ± 3.26
	Steam heating	219.3 ± 3.56^a	87.3 ± 18.01	68.0 ± 9.15
	Vacuum evaporation	219.0 ± 1.15^a	124.9 ± 14.66	66.7 ± 5.33
Hydraulic press	Direct heating	192.5 ± 2.90^bc	120.5 ± 21.09	67.0 ± 2.64
	Steam heating	215.5 ± 0.52^ab	116.1 ± 19.09	76.9 ± 5.61
	Vacuum evaporation	240.5 ± 14.91^a	139.2 ± 15.04	86.4 ± 18.06

The data shown were mean ± SD of three replications

The different letters in the same column mean significantly different (p < 0.05)

ns indicates no significantly different (p ≥ 0.05)