Table 4.
Extract ratio analysis of L9(34) orthogonal experimental design
|
Run
|
A (mg, trypsin)
|
B (min, time)
|
C (°C) (temperature) |
D (blank)
|
Extract ratio (%)
|
| 1 | 1 | 1 | 1 | 1 | 4.55 |
| 2 | 1 | 2 | 2 | 2 | 5.86 |
| 3 | 1 | 3 | 3 | 3 | 4.32 |
| 4 | 2 | 1 | 2 | 3 | 5.63 |
| 5 | 2 | 2 | 3 | 1 | 4.21 |
| 6 | 2 | 3 | 1 | 2 | 3.98 |
| 7 | 3 | 1 | 3 | 2 | 3.34 |
| 8 | 3 | 2 | 1 | 3 | 3.68 |
| 9 | 3 | 3 | 2 | 1 | 5.94 |
| K1 | 14.73 | 13.52 | 12.21 | 14.70 | - |
| K2 | 13.82 | 16.01 | 14.83 | 13.18 | - |
| K3 | 12.96 | 11.64 | 11.87 | 13.63 | - |
| R | 1.77 | 4.37 | 2.96 | 1.52 | - |
Kij parameters in a first level of the first i-j-average quality index; I = 1, 2, 3, representative of 3 levels; j = 1, 2, 3; representing three factors.