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

Table 6

Statistics of the optimal calibration models for five indicators.

Quality control indicators	Calibration set			Validation set			LVs
	Rc^2	RMSEC	RMSECV	Rp^2	RMSEP	RPD
Gastrodin	0.9625	0.0151	0.0232	0.9591	0.0181	4.85	10
p-Hydroxybenzyl alcohol	0.9587	0.0130	0.0125	0.9307	0.0143	3.80	7
Parishin B	0.9431	0.0101	0.0112	0.9309	0.0132	3.80	7
Parishin A	0.9542	0.0176	0.0182	0.9277	0.0244	3.72	9
Moisture	0.9542	1.67	1.8760	0.9201	2.15	3.54	10