title: Ultrasound-assisted extraction and purification of taurine from the red algae Porphyra yezoensis.
abstract: The present study reports on the development of a method using ultrasound-assisted extraction (UAE) during the purification of taurine from Porphyra yezoensis. The Box-Behnken design, which is a widely used form of response surface methodology, was used to investigate the effects of parameters on the UAE process. Three independent variables of taurine purification using UAE were studied including: extraction time, temperature, and ultrasonic power. The results showed that the highest taurine yield of 13.0mg/g was obtained with an extraction time of 38.3 min, the use of 300.0 W ultrasonic power, and an extraction temperature of 40.5°C. A comparative study of taurine extraction was also conducted using either ultrasonication or mechanical agitation. The results indicated that the ultrasonic process required 9 times less time at 40°C to obtain taurine with a similar yield as compared to the conventional extraction method. Therefore, UAE can used as an alternative to the conventional extraction method used during the recovery of taurine from P. yezoensis. The UAE method has several advantages, including that it uses lower extraction temperatures and has a shorter extraction time. The taurine present in the extract supernatant was efficiently separated and purified using a combination of 732 cation exchange chromatography and crystallization. The yield of purified taurine using this process was 1.1%. The structure of the purified taurine was confirmed by FTIR, MS, and NMR. Our findings suggest that P. yezoensis can be used as a taurine-rich food or food material.
authors.affiliation: College of Food Science & Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors.forename: Fen
authors.initials: F
authors.lastname: Wang
authors.affiliation: College of Food Science & Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors.forename: Xiao-Yu
authors.initials: XY
authors.lastname: Guo
authors.affiliation: College of Food Science & Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors.forename: Dan-Ni
authors.initials: DN
authors.lastname: Zhang
authors.affiliation: College of Food Science & Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors.forename: Yue
authors.initials: Y
authors.lastname: Wu
authors.affiliation: College of Food Science & Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors.forename: Tao
authors.initials: T
authors.lastname: Wu
authors.affiliation: College of Food Science & Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: zgchen@njau.edu.cn.
authors.forename: Zhi-Gang
authors.initials: ZG
authors.lastname: Chen
mesh_terms: D005591:Chemical Fractionation / Q000379:methods*; D044664:Porphyra / Q000737:chemistry*; D013654:Taurine / Q000737:chemistry*; D000069453:Ultrasonic Waves
chemical_list: D013654:Taurine
keywords: Porphyra yezoensis; Purification; Response surface methodology; Taurine; Ultrasound-assisted extraction