A method of extracting taurine from scallop skirt

A scallop edge and taurine technology, applied in chemical instruments and methods, preparation of organic compounds, organic chemistry, etc., can solve the problems of limited extraction yield and high cost, and achieve low cost, high economic value, and wide source of raw materials Effect

Inactive Publication Date: 2016-04-27
广西钦州市绿源天然食品加工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, extracting taurine from natural products has great application prospects, but due to the limitation of extraction yield, the cost of extracting taurine from natural products is too high, looking for natural products with high taurine content and exploring Optimum extraction process is the focus of current research

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Wash the scallop scraps, weigh them, add deionized water at a solid-to-liquid ratio of 1:2, put them in a blender for homogenization until it becomes a paste, then ultrasonicate for 5 minutes, and set aside;

[0024] (2) After ultrasonication, pour it into an enzymolysis tank, adjust the pH of the homogenate to 4.5, take the weight of scallop scraps as a standard, add w=3% papain, heat to 40°C, stir continuously, and react for 4 hours; Then adjust the pH of the homogenate to 8.0, take the weight of scallop scraps as a standard, add w=5% alkaline protease, keep stirring at a constant temperature of 40°C, and react for 5 hours;

[0025] (3) After the enzymolysis is completed, place the enzymolysis solution in a constant temperature water bath at 95°C to inactivate the enzyme for 20 minutes to obtain the enzymolysis solution, adjust the pH to 6.5, add w=2% activated carbon to the enzymolysis solution, and keep it warm in a water bath Stir continuously at 95°C for 30 mi...

Embodiment 2

[0027] (1) Wash the scallop scraps, weigh them, add deionized water at a solid-to-liquid ratio of 1:2.5, put them in a blender to homogenize until it becomes a paste, then ultrasonically for 10 minutes, and set aside;

[0028] (2) After ultrasonication, pour it into an enzymatic hydrolysis tank, adjust the pH of the homogenate to 4.8, take the weight of scallop scraps as a standard, add w=3.5% papain, heat to 45°C, stir continuously, and react for 4.5h Then adjust the pH of the homogenate to 8.5, add w=5.5% alkaline protease based on the weight of scallop scraps, keep stirring at a constant temperature of 45°C, and react for 5.5 hours;

[0029] (3) After the enzymolysis is completed, place the enzymolysis solution in a constant temperature water bath at 96°C to inactivate the enzyme for 15 minutes to obtain the enzymolysis solution, adjust the pH to 6.8, add w=2.5% activated carbon to the enzymolysis solution, and keep it warm in a water bath Stir continuously at 96°C for 40 m...

Embodiment 3

[0031] (1) Wash the scallop scraps, weigh them, add deionized water at a solid-to-liquid ratio of 1:3, put them in a blender to homogenize until it becomes a paste, then ultrasonically for 15 minutes, and set aside;

[0032] (2) After ultrasonication, pour it into an enzymatic hydrolysis tank, adjust the pH of the homogenate to 5, take the weight of scallop offal as a standard, add w=4% papain, heat to 50° C., stir continuously, and react for 5 hours; Then adjust the pH of the homogenate to 8.8, take the weight of scallop scraps as a standard, add w=6% alkaline protease, keep stirring at a constant temperature of 50°C, and react for 6 hours;

[0033] (3) After the enzymolysis is completed, place the enzymolysis solution in a constant temperature water bath at 100°C to inactivate the enzyme for 15 minutes to obtain the enzymolysis solution, adjust the pH to 7, add w=3% activated carbon to the enzymolysis solution, and keep it warm in a water bath Stir continuously at 100°C for ...

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PUM

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Abstract

A method of extracting taurine from scallop skirt is provided. The method adopts scallop skirt leftovers as raw materials, and prepares the taurine by steps of cleaning, homogenizing, ultrasonic enzymolysis, enzyme deactivation, decoloring, concentration, cooling and crystallization. The method combines ultrasonic smashing and stepped enzymolysis to prepare the taurine. Cavitation effects and mechanical functions of ultrasonic waves in an extracting solvent can effectively smash cells so that effective components are in an isolated state and are dissolved into the extracting solvent, and can accelerate molecule movements of the extracting solvent so that the extracting solvent and the taurine molecules are brought into rapid contact, dissolved and mixed with each other, taurine digestion is facilitated and the extracting efficiency is increased. The method is mild in reaction conditions, wide in raw material sources, low in cost and simple in operation, can be used for industrial production and has high economic value.

Description

technical field [0001] The invention relates to a method for extracting taurine, in particular to a method for extracting taurine from scallops. Background technique [0002] Taurine (Taurine, NH 2 CH 2 CH 2 SO 3 H), the chemical name is 2-aminoethanesulfonic acid, which has various important physiological functions such as promoting brain development, enhancing vision, regulating nerve conduction, promoting absorption, digesting fat, and participating in the metabolism of bile salts. Endocrine functions also have physiological functions. With the deepening of research on the physiological effects of taurine, the application of taurine is becoming more and more extensive. As a nutritional fortifier, taurine is widely used in foods (such as milk, milk powder, beverages) and nutritional health products. [0003] At present, the taurine used in the domestic and foreign markets includes chemically synthesized taurine and natural taurine, most of which are produced by chemi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07C303/44C07C309/14
CPCC07C303/44C07C309/14
Inventor 刘月伟
Owner 广西钦州市绿源天然食品加工有限公司
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