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This study was performed to compare the differences among decoctions extracted by 4 different extraction methods. 4 different decoctions were prepared with traditional onggi(korean earthenware container) extractor by traditional decoction method(TOE), non-pressure-circular-type extractor(NPCE), pressured extractor(PE) and electricity-onggi extractor(EOE) for different decoction time. concentration, yields of extract, hydrogen ion concentrations(pH), and TLC analysis on Soyosan decoctions were investigated. concentration becomes weaker in PE, NPCE, EOE in that order, and also becomes stronger according to increase of extraction time in all the sample group. Yields of extract increase in EOE, NPCE, PE in that order. The pH values of decoctions are increasing as decoction time decrease in all the sample group, and all the values are approaching the pH value of the control group. And pH value becomes increasing in PE, NPCE, EOE, TOE in that order. The TLC analysis shows the same result in all the sample group as in the control group. The results show that decoction methods and decoction time could affect the physical characterisitc of Soyosan decoction, but more detailed studies would be needed.
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