Table 4.
Changes in the Hunter ’s color value and browning degree of Salvia miltiorrhiza Bunge extracts

Extract Temp. (°C)	Enzymes	Hunter’s color value			Browning degree
		L	a	b
45	control	43.27±0.03e1)	9.80±0.01b	28.44±0.03b	1.81±0.01c
	A2)	57.98±0.01a	9.14±0.01d	31.02±0.01a	1.64±0.01d
	B	44.39±0.01d	10.04±0.01a	24.81±0.01d	2.02±0.01b
	C	39.45±0.02e	9.44±0.02c	22.78±0.01e	2.09±0.03a
	D	46.87±0.09c	8.45±0.03e	25.62±0.06c	1.84±0.03c
60	control	51.31±0.01b	16.36±0.01a	27.18±0.02e	2.25±0.01c
	A	65.06±0.01a	11.81±0.00e	35.13±0.01a	2.48±0.01a
	B	56.64±0.01c	13.78±0.03c	32.27±0.01c	2.36±0.01b
	C	50.56±0.03d	12.37±0.01d	30.12±0.02d	2.24±0.11c
	D	57.05±0.11b	14.88±0.05b	33.87±0.08b	2.01±0.01d

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.