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

Table 3

Calibration and prediction results of protein, lipid, and moisture contents in Fuzhu obtained by different PLS models.

Quality parameter	Model	LVs	Variable number	RC	RMSEC	RP	RMSEP	RPD
Protein	MC-UVE-PLS	9	357	0.955	0.698	0.953	0.692	3.32
	RF-PLS	9	55	0.953	0.713	0.957	0.664	3.46
	CARS-PLS	9	61	0.958	0.677	0.958	0.656	3.51
Lipid	MC-UVE-PLS	8	134	0.945	0.607	0.962	0.475	3.62
	RF-PLS	10	58	0.948	0.585	0.966	0.442	3.89
	CARS-PLS	10	31	0.950	0.578	0.964	0.466	3.69
Moisture	MC-UVE-PLS	10	112	0.973	0.141	0.975	0.126	4.44
	RF-PLS	7	40	0.975	0.134	0.975	0.131	4.27
	CARS-PLS	5	29	0.974	0.137	0.976	0.123	4.55