FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (2): 79-81.doi: 10.7506/spkx1002-6630-201002019

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Ultrasonic-assisted Extraction of Chondroitin Sulfate from Porcine Pipes

TIAN Jia-chun,HAN Ling*,YANG Xiao-li   

  1. (College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
  • Received:2009-03-20 Revised:2009-08-12 Online:2010-01-15 Published:2010-12-29
  • Contact: HAN Ling*,


Porcine pipes were used as the raw material to extract chondroitin sulfate based on ultrasonic-assisted alkaline treatment followed by papain hydrolysis for removing residual protein. The optimal ultrasonic-assisted alkaline treatment and papain hydrolysis processes were explored using response surface methodology and orthogonal array design, respectively. Results indicated that the optimal extraction process of chondroitin sulfate was based on ultrasonic-assisted treatment for 139 min at 491 W power followed by papain hydrolysis for 1 h at pH 6.8 and 45 ℃ with an enzyme dose of 1.3:1000 (mg/mL). After drying in an oven set at 55-60 ℃, chondroitin sulfate obtained using the optimal process was characterized by white color, 23.15% extraction yield, 0.038 clarity, 2.48% protein content, 86.06% purity, 6.32% moisture content and pH 6.7. All quality indicators completely reach the requirements of relevant national standards for chondroitin sulfate.

Key words: chondroitin sulfate, ultrasonic-assisted extraction, papain

CLC Number: