Abstract: In this paper, the technologcial conditions of extracting natural taurine from the fresh clam meat by means of hydrolysis of the acid protease at first and then boiling in water were studied.The results showed that the optimal technologcial conditions of extracting natural taurine could be summarized as follows: solid-to-liquid ration 1:3, hydrolysis at temperature 35FFC, pH2.5, quantity of enzyme E/S=2000U/g, hydrolysis time 3h, boiling time 0.5h. Then natural taurine was separated from the enzymatic hydrolysis water by strong acidic cation-exchange resin. Through comparison, H+ type cation-exchange resin is better than the Na+ type cation-exchange resin. Natural taurine could be separated from other amino acid such as glycin ,lysine on the column using water as eluant. Under the quantity of wet resin is 120ml in 25 × 400(mm)ion exchange column and the velocity of flow is 1 .SBV/h, the optimal exchengable quantity is 0.5mg amino nitrogen/ml wet resin; according to the pH-V eluting curve, pH0.9-3.5 is the high concentration stage of natural taurine.

Key words: marine clam meat, enzymatic hydrolysis, natural taurine, extraction and separation, cation-exchange resin