Table 2.
Compar ison of the brown color intensity and Hunter’s color value between detoxified Rhus verniciflua extracts with different concentrations in vinegar after static fermentation

Extract content (%)	Brown color intensity (OD at 420 nm)		Hunter’s color value1)
			L		a		b
			0 day	9 day	0 day	9 day	0 day	9 day	0 day	9 day
	0	0.079±0.042)	0.52±0.11	86.26±4.72	37.66±1.34	0.04±0.22	6.20±0.27	4.82±0.84	16.93±0.90
	2	0.072±0.02	0.32±0.05	89.05±2.77	61.12±2.62	-0.34±0.17	4.27±0.07	7.92±0.69	19.95±0.42
6	0.07±0.02	0.37±0.13	90.25±3.81	54.82±2.35	-0.45±0.22	5.40±0.76	8.65±0.72	21.46±1.16
10	0.211±0.02	0.29±0.02	71.84±9.34	38.96±15.59	0.13±0.46	4.75±0.85	9.19±1.00	16.01±3.00

L, degree of lightness (white +100 ↔ 0 black); a, degree of redness (red +100 ↔ 0 ↔ -80 green); b, degree of yellowness (yellow +70 ↔ 0 ↔ -80 blue).
Values represent the mean±SD (n=3).