Optimization of Extraction of Chondroitin Sulfate from Tilapia Skull

doi:10.7506/spkx1002-6300-200920049

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (20 ): 234-237.doi: 10.7506/spkx1002-6300-200920049

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Optimization of Extraction of Chondroitin Sulfate from Tilapia Skull

LI Chuan1，DUAN Zhen-hua1,2,*，LONG Ying-jun1，PEI Zhi-sheng1，WANG Rui1

(1. Colloge of Food Science and Technology, Hainan University, Haikou 570228, China；
2. Key Laboratory of Tropical Biological Resources, Ministry of Education, Hainan University, Haikou 570228, China)

Received:2009-06-29 Online:2009-10-15 Published:2010-12-29
Contact: DUAN Zhen-hua1,2,*， E-mail:dzh65@126.com

Abstract

Abstract:

Chondroitin sulfate from tilapia skull was obtained using a combined method of alkaline extraction and enzymatic hydrolysis. Orthogonal array design was adopted to optimize technological parameters of alkaline extraction and enzymatic hydrolysis for maximizing yield and purity of chondroitin sulfate, respectively. The optimal procedure for preparing high-purity chondroitin sulfate from tilapia skull was based on first extraction for 7 h using 1% alkaline solution with a ratio of 1:5 (m/V) at 50 ℃ and then enzymatic hydrolysis for 3 h using compound protease with an enzyme dose of 1.5% at pH 7 and 50 ℃. Under these optimal conditions, the productivity, purity, total yield of chondroitin sulfate were 3.58%, 81.28% and 2.91%, respectively.

Key words: tilapia, chondroitin sulfate, alkaline extraction, enzymatic hydrolysis, orthogonal array design

CLC Number:

R151.3

LI Chuan1，DUAN Zhen-hua1,2,*，LONG Ying-jun1，PEI Zhi-sheng1，WANG Rui1. Optimization of Extraction of Chondroitin Sulfate from Tilapia Skull[J]. FOOD SCIENCE, 2009, 30(20 ): 234-237.

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Optimization of Extraction of Chondroitin Sulfate from Tilapia Skull

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