Influence of processing methods on peimine and peiminine content and their antiviral activity in Fritillaria thunbergii

doi:10.16178/j.issn.0528-9017.20250714

Abstract

Abstract:

To investigate the effects of different processing methods on the content of marker components in Fritillaria thunbergii and their correlation with antiviral activity in vitro，this study determined the contents of peimine and peiminine in samples of F. thunbergii cultivars Zhebei 1，Zhebei 2，and Zhebei 3 processed by different methods using high-performance liquid chromatography. Meanwhile，the antiviral activity in vitro of each sample was evaluated by measuring the inhibitory rate of the extracts on neuraminidase. Multivariate analytical methods，including principal component analysis（PCA）and cluster analysis，were employed to systematically interpret the quality variations of F. thunbergii. The results indicated that the peimine content ranged from 0.019 8% to 0.077 8%，while the peiminine content ranged from 0.013 2% to 0.040 4%. Among the different cultivars，the slice-dried processing method consistently yielded the highest levels of marker components. The antiviral potency of the samples varied between 1.446 5 and 10.596 2 U·mg^-1，with an overall trend of freeze-dried F. thunbergii > slice-dried F. thunbergii > shell powder-processed F. thunbergii. PCA and cluster analysis revealed that samples processed by the same method naturally clustered into one group. Correlation analysis demonstrated a strong correlation between peimine and peiminine contents，but no significant correlation was found between the contents of these components and the antiviral activity. The random forest model accurately identified samples processed by different methods. By determining the marker components and antiviral activity of F. thunbergii，this study clarifies the differences in chemical characteristics and in vitro biological activity induced by different processing methods，providing a theoretical foundation for its quality control.

Key words: Fritillaria thunbergii Miq., peimine, peiminine, antiviral activity

CLC Number:

S567

LI Haishen, REN Jiangjian, WANG Chuanbao, ZHANG Minda, CAI Long, WANG Zhi′an, LYU Aimin, SHAO Qingsong, JIANG Jianming, LI Hongfa, SUN Jian. Influence of processing methods on peimine and peiminine content and their antiviral activity in Fritillaria thunbergii[J]. Journal of Zhejiang Agricultural Sciences, 2026, 67(2): 382-389.

Figures/Tables 8

References 21

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样品编号	贝母素甲含量	贝母素乙含量	贝母素甲和贝母素乙总量
ZB-1	0.062 8±0.008 3 a	0.034 3±0.003 9 a	0.097 1±0.012 2 a
ZB-2	0.022 5±0.005 6 bc	0.014 9±0.001 2 bc	0.037 4±0.006 8 bc
ZB-3	0.024 4±0.004 7 bc	0.014 4±0.001 9 c	0.038 8±0.006 6 bc
ZB-4	0.077 8±0.010 2 a	0.040 4±0.005 4 a	0.118 2±0.015 6 a
ZB-5	0.031 4±0.003 9 b	0.022 2±0.004 1 ab	0.053 6±0.008 0 b
ZB-6	0.019 8±0.002 5 c	0.013 2±0.001 3 c	0.033 0±0.003 8 c
ZB-7	0.059 9±0.009 2 a	0.028 1±0.009 3 a	0.088 0±0.018 5 a
ZB-8	0.023 8±0.005 2 bc	0.016 7±0.004 5 bc	0.040 5±0.009 7 bc
ZB-9	0.059 0±0.004 8 ab	0.027 1±0.008 8 a	0.086 1±0.013 6 ab

样品编号	贝母素甲含量	贝母素乙含量	贝母素甲和贝母素乙总量
ZB-1	0.062 8±0.008 3 a	0.034 3±0.003 9 a	0.097 1±0.012 2 a
ZB-2	0.022 5±0.005 6 bc	0.014 9±0.001 2 bc	0.037 4±0.006 8 bc
ZB-3	0.024 4±0.004 7 bc	0.014 4±0.001 9 c	0.038 8±0.006 6 bc
ZB-4	0.077 8±0.010 2 a	0.040 4±0.005 4 a	0.118 2±0.015 6 a
ZB-5	0.031 4±0.003 9 b	0.022 2±0.004 1 ab	0.053 6±0.008 0 b
ZB-6	0.019 8±0.002 5 c	0.013 2±0.001 3 c	0.033 0±0.003 8 c
ZB-7	0.059 9±0.009 2 a	0.028 1±0.009 3 a	0.088 0±0.018 5 a
ZB-8	0.023 8±0.005 2 bc	0.016 7±0.004 5 bc	0.040 5±0.009 7 bc
ZB-9	0.059 0±0.004 8 ab	0.027 1±0.008 8 a	0.086 1±0.013 6 ab

样本集	准确率	召回率	精确率	F1	AUC
训练集	1	1	1	1	1
测试集	0.8	0.8	0.9	0.8	0.9

样本集	准确率	召回率	精确率	F1	AUC
训练集	1	1	1	1	1
测试集	0.8	0.8	0.9	0.8	0.9