Table 3.
Changes in the extraction yield, pH, and sugar content of Salvia miltiorrhiza Bunge extracts
| Extract Temp. (°C) | Enzymes | Extract yield (%) | pH | Sugar content (°Brix) |
| 45 | control | 35.4±0.5d1) | 5.87±0.06cd | 2.67±0.06e |
| A2) | 48.2±0.4a | 5.88±0.00c | 5.70±0.00a |
| B | 37.3±0.6c | 5.89±0.01b | 5.17±0.06c |
| C | 42.0±0.6b | 5.92±0.01a | 5.10±0.10d |
| D | 42.3±0.6b | 5.87±0.01d | 5.40±0.00b |
| 60 | control | 52.3±0.6e | 5.99±0.01d | 2.70±0.00e |
| A | 58.3±0.6a | 6.04±0.01a | 5.97±0.06a |
| B | 53.3±0.5d | 5.94±0.01b | 5.50±0.10c |
| C | 54.3±0.5c | 5.89±0.00c | 5.37±0.23d |
| D | 56.3±0.5b | 5.93±0.00b | 5.73±0.06b |
Values are mean±SD (n=3). Means with different superscripts in the same row are significantly different (p<0.05) by Duncan’s multiple range test.
A, Glucoamylase of amylase system; B, Cellulase of cellulase system; C, Rapidase C80 Max of pectinase system; D, ProteAX of protease system.