Extracted the taurine from the oyster with zymolisis and boiled process

The technological conditions of extracting taurine form the oyster meat by means of hydrolyzation with the neutral protease at first and then boiling in water were studied. The result indicated that the optimal technological conditions of extracting taurine could be summarized as follows : solid-to liquid 1:9, hydrolysis at temperature 45°C, quantity of enzyme:l 200 u/g, pH 7.2, hydrolysis time 5 h, and then boiling 30 min, boiling temperature 60°C. In this conditions , the extraction quantity of taurine was 2.98 mg/g(fresh meat).