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Chicken leg bone as a source of chondroitin sulfate

Wang, Xiaojun, Shen, Qingshan, Zhang, Chunhui, Jia, Wei, Han, Ling, Yu, Qunli
Carbohydrate polymers 2019 v.207 pp. 191-199
Fourier transform infrared spectroscopy, adsorption, bones, carbon disulfide, chicken meat, chondroitin sulfate, electrophoresis, enzymatic treatment, high performance liquid chromatography, molecular weight, soups
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.