Chicken leg bone as a source of chondroitin sulfate

文献类型： 外文期刊

第一作者： Wang, Xiaojun

作者： Wang, Xiaojun;Shen, Qingshan;Zhang, Chunhui;Jia, Wei;Wang, Xiaojun;Han, Ling;Yu, Qunli

作者机构：

关键词： Chicken leg bone; Bone soup; Chondroitin sulfate; Coproduction

期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：9.381； 五年影响因子：8.678 ）

ISSN： 0144-8617

年卷期： 2019 年 207 卷

页码：

收录情况： SCI

摘要： In this work, chondroitin sulfate (CS) was extracted from chicken leg bone soup using the heat-resin static adsorption extraction (HSAE) method. The HSAE method was optimized as follows: resin dosage, 10%; adsorption time, 4.3 h; eluent concentration, 2 M; eluent time, 1.3 h, under which the yield of CS1 from the bone soup reached 0.14% and the recovery rate was 67.35%. CS2, as reference, was obtained from the ends of chicken leg bone using enzymatic method. CS1 and CS2, together with other glycosaminoglycans, were confirmed using agarose-gel electrophoresis. The average molecular weight of CS1 and CS2 was 35.81 kDa and 37.18 kDa, respectively. The structures of CS1 and CS2 were compared using Fourier-transform infrared spectroscopy and high-performance liquid chromatography, and no significant difference was observed. Overall, the HSAE method was proposed to be a promising approach for the coproduction of CS and bone soup.

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