Near-Infrared Spectroscopy as a Process Analytical Technology Tool for Monitoring the Steaming Process of Gastrodiae rhizoma with Multiparameters and Chemometrics

Table 2

Results of four analytes and moisture contents of 200 samples.

Batch	Range	Gastrodin (mg/g)	p-Hydroxybenzyl alcohol (mg/g)	Parishin B (mg/g)	Parishin A (mg/g)	Moisture (%)
1	Max	6.2648	3.4677	1.5923	5.8750	89.12
	Min	0.1898	0.4819	0.1299	0.1241	65.43
2	Max	6.0611	3.6677	1.4911	5.9755	85.72
	Min	0.1921	0.4112	0.1093	0.1148	66.23
3	Max	6.4611	3.6642	1.5943	5.8720	89.02
6	Max	6.2601	3.0672	1.6001	5.9733	81.02
	Min	0.1468	0.4116	0.1093	0.1135	68.03
7	Max	6.6108	3.1637	1.6023	5.8030	83.02
	Min	0.1291	0.4122	0.1098	0.1142	66.43
8	Max	6.6611	3.5112	1.5311	5.9112	86.02
	Min	0.1456	0.4013	0.1091	0.1432	68.23
9	Max	6.2018	3.4577	1.6113	5.6510	82.42
	Min	0.1458	0.4249	0.1019	0.1098	68.03
10	Max	6.4562	3.4112	1.5879	5.8670	81.12
	Min	0.1098	0.4342	0.1256	0.1230	66.43