试验 序号 | 银杏 A (%) | 黑米 B (%) | 大豆蛋白粉 C (%) | 红枣 D (%) | 感官分数 (满分100分) |
1 | 1 (3.0) | 1 (1.5) | 1 (0.5) | 1 (0.5) | 85.6 |
2 | 1 | 2 (2.0) | 2 (1.0) | 2 (1.0) | 80.3 |
3 | 1 | 3 (2.5) | 3 (1.5) | 3 (1.5) | 89.7 |
4 | 2 (4.0) | 1 | 2 | 3 | 81.1 |
5 | 2 | 2 | 3 | 1 | 75.5 |
6 | 2 | 3 | 1 | 2 | 83.8 |
7 | 3 (5.0) | 1 | 3 | 2 | 69.4 |
8 | 3 | 2 | 1 | 3 | 70.2 |
9 | 3 | 3 | 2 | 1 | 72.8 |
K1 | 255.6 | 236.1 | 239.6 | 233.9 | |
K2 | 240.4 | 226.0 | 234.2 | 233.5 | |
K3 | 212.4 | 246.3 | 234.6 | 241.0 | |
k1 | 85.2 | 78.7 | 79.9 | 78.0 | T = 708.4 |
k2 | 80.1 | 75.3 | 78.1 | 77.8 | |
k3 | 70.8 | 82.1 | 78.2 | 80.3 | |
R | 14.4 | 6.8 | 1.8 | 2.5 | |
因素主次 | A > B > D > C | ||||
最优组合 | A1B3C3D3 |