Research Article
Key Variables Screening of Near-Infrared Models for Simultaneous Determination of Quality Parameters in Traditional Chinese Food “Fuzhu”
Table 2
Lowest RMSECV values of quality parameters obtained by different pretreatment methods.
| Quality parameters | Pretreatment method | Raw | MSC | SNV | 1D | 2D | 1D-SG | 2D-NDF | D-WT (60) |
| Protein | 0.801 | 0.843 | 0.839 | 0.824 | 1.630 | 0.823 | 0.826 | 0.775 | Lipid | 0.728 | 0.687 | 0.687 | 0.833 | 1.390 | 0.796 | 0.793 | 0.681 | Moisture | 0.151 | 0.154 | 0.154 | 0.148 | 0.409 | 0.149 | 0.150 | 0.148 |
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