Extraction technology of chondroitin sulfate from tilapia nasal cartilage

被引：0

作者：

Wang, Yan ^{[1
]}

Yang, Qifu ^{[1
]}

Li, Dongmei ^{[1
]}

Zhang, Yuying ^{[1
]}

Dang, Yanni ^{[1
]}

Li, Nan ^{[1
]}

Qin, Lei ^{[1
]}

机构：

[1] National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, Liaoning

来源：

Journal of Chinese Institute of Food Science and Technology | 2015年 / 15卷 / 09期

关键词：

Chondroitin sulfate; Response surface methodology; Tilapia nasal cartilage;

D O I：

10.16429/j.1009-7848.2015.09.012

中图分类号：

学科分类号：

摘要：

Chondroitin sulfate (CS) from Tilapia nasal cartilage was extracted by a combined method of enzymatic-alkaline hydrolysis with the help of ultrasonic-assisted treatment. A single factor experiment and a response surface methodology were further studied to optimize the main parameters. Results indicated that ultrasound, enzymatic-alkaline hydrolysis all had influences on the extraction of CS, the optimal extraction conditions were ultrasonic crushing for 20 min at 40℃ with a liquid ratio of 1:5 (m/v), hydrolyzed by alkaline protease at a concentration of 2.0%, pH 11.0, 55℃ for 3 h, then extracted by 1% sodium hydroxide for 1 h. The average extraction rate of chondroitin sulfate was 0.922%, the purity of chondroitin sulfate was 90.1%. ©, 2015, Chinese Institute of Food Science and Technology. All right reserved.

引用

页码：84 / 90

页数：6