Even widely used nowadays, sodium polyphosphate, sodium pyrophosphate and sodium phosphate have not been evaluated from the viewpoint of fast cooking effect.

• 本文运用多重比较法中的统计排队法,对国内常用的三种苎麻脱胶煮练助剂进行了评估、为苎麻脱胶工业化生产提供了一定的参考依据。