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

Table 7

Statistics of five indicators’ comparison between HPLC and NIR methods using a paired t-test.

Quality control indicators	Method	Number of samples	Mean	Variance	value
					F-test	t-test
Gastrodin	HPLC	60	0.41	0.089	0.899	0.905
	NIR	60	0.42	0.099
p-Hydroxybenzyl alcohol	HPLC	60	0.26	0.052	0.162	0.170
	NIR	60	0.25	0.055
Parishin B	HPLC	60	0.12	0.0298	0.078	0.085
	NIR	60	0.11	0.0259
Parishin A	HPLC	60	0.40	0.065	0.925	0.974
	NIR	60	0.39	0.069
Moisture	HPLC	60	76.56	5.987	0.425	0.469
	NIR	60	76.33	5.995