为了获得综合性能较优的可食性膜 ,采用主成分几何平均分析法对魔芋葡甘聚糖耐水耐高温膜的试验数据进行多指标分析 ,获得了该膜综合性能优良的配方 ,魔芋胶 8.0 0 g/L,石蜡 4.46g/L,硬脂酸 2 .60 g/L,乳化剂 2 .41g/L,甘油6.49m L/L,PEG- 40 0为 1.49m L/L。结果表明 ,主成分分析法适合该膜配方优化 ,优化配方制备的膜具有较高的强度以及良好的阻湿、耐水、耐酸碱、耐高温性能 In order to obtain the edible film with better overall performance, the multi-index analysis of the experimental data of the water-resistant and high-temperature resistant film of konjac glucomannan was carried out by using the principle component geometric average analysis method, and the formula with excellent comprehensive performance of the film was obtained. The konjac gum 8.00 4.46 g / L paraffin, 2.60 g / L stearic acid, 2.41 g / L emulsifier, 6.49 m L / L glycerol, and 1.49 m L / L PEG-40. The results showed that the principal component analysis method was suitable for the optimization of the film formulation. The film prepared by the optimized formula had higher strength and good resistance to moisture, water, acid and alkali, high temperature resistance