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