Table 2.
Analysis based on orthogonal design experiment
| Exp. no. | Temp (°C) (A) | Time (min) (B) | Xylose (%) (C) | Cys (HCl) (%) (D) | VB1 (%) (E) | HVP (%) (F) | Sample/liquid ratio (G) | Comprehensive score |
|---|---|---|---|---|---|---|---|---|
| 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 31.2 |
| 2 | 1 | 2 | 2 | 2 | 2 | 2 | 2 | 41.2 |
| 3 | 1 | 3 | 3 | 3 | 3 | 3 | 3 | 37.5 |
| 4 | 2 | 1 | 1 | 2 | 2 | 3 | 3 | 36.32 |
| 5 | 2 | 2 | 2 | 3 | 3 | 1 | 1 | 37.32 |
| 6 | 2 | 3 | 3 | 1 | 1 | 2 | 2 | 30.7 |
| 7 | 3 | 1 | 2 | 1 | 3 | 2 | 3 | 43.07 |
| 8 | 3 | 2 | 3 | 2 | 1 | 3 | 1 | 31.84 |
| 9 | 3 | 3 | 1 | 3 | 2 | 1 | 2 | 41.73 |
| 10 | 1 | 1 | 3 | 3 | 2 | 2 | 1 | 40.35 |
| 11 | 1 | 2 | 1 | 1 | 3 | 3 | 2 | 34.48 |
| 12 | 1 | 3 | 2 | 2 | 1 | 1 | 3 | 38.13 |
| 13 | 2 | 1 | 2 | 3 | 1 | 3 | 2 | 45.72 |
| 14 | 2 | 2 | 3 | 1 | 2 | 1 | 3 | 36.36 |
| 15 | 2 | 3 | 1 | 2 | 3 | 2 | 1 | 36.15 |
| 16 | 3 | 1 | 3 | 2 | 3 | 1 | 2 | 37.15 |
| 17 | 3 | 2 | 1 | 3 | 1 | 2 | 3 | 42.8139 |
| 18 | 3 | 3 | 2 | 1 | 2 | 3 | 1 | 47.2 |
| K1 | 37.14 | 39 | 36.61 | 37.17 | 36.73 | 37.01 | 36.84 | |
| K2 | 36.59 | 37.3 | 35.67 | 36.32 | 40.5 | 39.54 | 38.52 | |
| K3 | 40.66 | 35 | 42.10 | 41 | 37.14 | 38.84 | 35.03 | |
| R | 4.07 | 4 | 6.43 | 4.68 | 3.77 | 2.53 | 3.49 | |
|
The impact of factors C > D > A > B > E > G > H Optimized conditions A3B1C3D3E2F2G2 | ||||||||
Comprehensive score = sensory score + taste nucleotide + amino acid score + soluble solid
K1, K2, K3 corresponding to level-1, level-2 and level-3, represent the sum of the comprehensive score
R = MaxKi–MinKi (I = 1, 2 or 3)