摘要
麦麸多糖提取工艺中的提取率与温度、料水比、pH值和时间有关.建立4个因素之间的GM(1,2)模型,把原正交试验结果切换成灰色关联分析,并比较了两种分析方法的特点.
The extraction rate of wheat bran polysaccharide is influenced by extraction temperature, ratio of bran and water, pH and time. GM （1,2） model is established with 4 factors, and to change the Orthogonal experiment results into gray relational analysis, which will play a role in the processing of agricultural products and by products as a new method.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2007年第6期63-65,75,共4页
Journal of Henan University of Technology：Natural Science Edition
关键词
麦麸多糖
提取工艺
灰色关联分析
GM(1
2)模型
wheat bran polysaccharide
extracting techniques
Grey Relational Analysis
GM （ 1,2） Model
