Isolation of Taurine from Cooking Wastes of Anchovy Factory Ship

멸치 가공선 자숙폐액으로부터 타우린의 분리

  • Lee, Ji-Hye (National Fisheries Products Inspection Station) ;
  • Ji, Cheong-Il (Faculty of Food and Biotechnology, Pukyong National University) ;
  • Park, Douck-Choun (Faculty of Food and Biotechnology, Pukyong National University) ;
  • Gu, Yeun-Suk (Faculty of Food and Biotechnology, Pukyong National University) ;
  • Park, Jae-Hong (Faculty of Food and Biotechnology, Pukyong National University) ;
  • Park, Yeung-Ho (Faculty of Food and Biotechnology, Pukyong National University) ;
  • Kim, Seon-Bong (Faculty of Food and Biotechnology, Pukyong National University)
  • 이지혜 (국립수산물검사소) ;
  • 지청일 (부경대학교 식품생명공학부) ;
  • 박덕천 (부경대학교 식품생명공학부) ;
  • 구연숙 (부경대학교 식품생명공학부) ;
  • 박재홍 (부경대학교 식품생명공학부) ;
  • 박영호 (부경대학교 식품생명공학부) ;
  • 김선봉 (부경대학교 식품생명공학부)
  • Published : 1999.08.31

Abstract

The isolation of taurine from cooking wastes of anchovy factory ship was conducted. Anchovy cooking wastes had 93.9% moisture, followed by 4.8% ash, 0.4% protein and 0.2% lipid in order. Free amino acids of anchovy cooking wastes consisted of 38.8% taurine, 26.6% histidine and 10.0% glutamic acid. Taurine-rich fraction was isolated by cation and anion exchange chromatography with its yield and purity being 79.2% and 89.9%, respectively. The 80% ethanol precipitate obtained from the taurine-rich fraction showed yield of 29.5% and purity of 98.1% as taurine.