车螺肉酶解液中提取分离天然牛磺酸工艺

Extraction and Separation of Natural Taurine from Enzymatic Hydrolysis Water of Marine ClamMeat

以新鲜车螺肉为原料,采用酸性蛋白酶先酶解再水煮工艺提取天然牛磺酸。在料:水=1:3(W/V),酶解温度35℃,酶解pH2.5前提下,酸性蛋白酶最适的提取条件为加酶量E/S=2000U/g,酶解时间4h,水煮时间0.5h。用H+型强酸性阳离子交换树脂从酶解提取液中分离提纯牛磺酸,结果表明该工艺能有效地将牛磺酸与甘氨酸、赖氨酸等其他氨基酸分离。在25×400(mm)离子交换柱湿装柱量为120ml,洗脱速度1.5BV/h条件下,最适上柱量0.5mg氨基氮/ml湿树脂,在pH0.9-3.3范围内的洗脱液是牛磺酸流出的高流分部分。

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 35℃, 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 1.5BV/h, the optimal exchengable quantity is 0.5rag amino nitrogen/ml wet resin; according to the pH-V eluting curve, pH0.9-3.5 is the high concentration stage of natural taurine.