• Korean Journal of Food Science and Technology
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• v.24 no.6
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• pp.616-618
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• 1992

The study was attempted to isolate taurine from the oyster shucking juice known as one of the by-products of oyster processing using ion exchange column chromatography. Three hundred grams of the oyster shucking juice were loaded onto a column packed with 300 ml of the Dowex 50W $H^+$ form. And taurine-rich fractions were further purified in columns packed with 150 ml of Dowex 2 OH form and the 150 ml of Amberite IRA-410 OH form consecutively. The purity and the yield of taurine recovered from the oyster shucking juice by this method were 94.7% and 84.8%, respectively.