Key Variables Screening of Near-Infrared Models for Simultaneous Determination of Quality Parameters in Traditional Chinese Food “Fuzhu”

Table 1

Statistical results of calibration and prediction sets of Fuzhu quality parameters.

Quality indices	Calibration set				Prediction set
	Number	Range (%)	Mean (%)	SD	Number	Range (%)	Mean (%)	SD
Protein	136	40.46–50.15	46.21	2.36	44	40.92–49.49	46.18	2.30
Lipid	136	16.95–25.85	20.90	1.86	44	17.81–25.07	20.84	1.72
Moisture	136	6.43–9.39	7.81	0.61	44	6.70–9.05	7.79	0.56