Rapid Determination of Pachymic Acid Content by Near-Infrared Spectroscopy

<table class="table-group" id="tab2"><tr><td><table class="table"><tr><td class="thead-hr" colspan="5"><hr/></td></tr><tr class="thead"><td class="align_left"> </td><td class="align_center">Size</td><td class="align_center">Maximum value (mg/g)</td><td class="align_center">Minimum value (mg/g)</td><td class="align_center">Mean ± SD (mg/g)</td></tr><tr><td class="thead-hr" colspan="5"><hr/></td></tr><tr><td class="align_left">Calibration set</td><td class="align_center">91</td><td class="align_center">0.981</td><td class="align_center">0.214</td><td class="align_center">0.472 ± 0.166</td></tr><tr><td class="align_left">Validation set</td><td class="align_center">17</td><td class="align_center">0.735</td><td class="align_center">0.242</td><td class="align_center">0.429 ± 0.144</td></tr><tr class="table-tr"><td colspan="5"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Pachymic acid content range in <i>Poria</i> samples from the calibration set and validation set.</div>

Journal of Food Quality

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Table 2

Table 2: Rapid Determination of Pachymic Acid Content by Near-Infrared Spectroscopy 