<Sugar analysis protocol>
1. Grind seeds to a fine powder using a coffee bean grinder, then pass through a 100-㎛ standard testing sieve.
2. Weigh a 1g sample and dissolve the sample in 10mL of 80% ethanol.
4. Sonicate sample 1 hour (SPC, B1)
6. Shake the sample horizontally for overnight
8. Wait a minute for separating supernatant and debris
9. Transfer the 4mL the supernatant to a fresh tube.
10. Filter out the supernatant through a 0.2-㎛ filter.