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

Table 4

Results of different spectral transformation for gastrodin, p-hydroxybenzyl alcohol, parishin A, and parishin B models.

Parameters	Pretreatment	RMSEC	Rc^2	LVs
Gastrodin	Raw	0.0168	0.9561	8
	MSC	0.0158	0.9598	7
	MSC + SG9	0.0157	0.9601	9
	MSC + SG9 + FD	0.0160	0.9610	10
	MSC + SG9 + SD	0.0185	0.9469	7
p-Hydroxybenzyl alcohol	Raw	0.0198	0.9120	7
	MSC	0.0161	0.9234	6
	MSC + SG7	0.0151	0.9301	6
	MSC + SG7 + FD	0.0165	0.9331	5
	MSC + SG7 + SD	0.0168	0.9312	5
Parishin B	Raw	0.0198	0.9110	7
	MSC	0.0165	0.9126	6
	MSC + SG7	0.0143	0.9178	6
	MSC + SG7 + FD	0.0108	0.9245	6
	MSC + SG7 + SD	0.0113	0.9211	5
Parishin A	Raw	0.0198	0.9433	8
	MSC	0.0189	0.9511	9
	MSC + SG9	0.0186	0.9532	9
	MSC + SG9 + FD	0.0181	0.9561	9
	MSC + SG9 + SD	0.0191	0.9598	8
	Raw	2.72	0.8713	5
	MSC	2.99	0.8421	5
Moisture	MSC + SG9	2.72	0.8467	5
	MSC + SG9 + FD	1.87	0.9132	6
	MSC + SG9 + SD	1.71	0.9513	6