Ultrasonic-Assisted Extraction and Structural Characterization of Chondroitin Sulfate Derived from Jumbo Squid Cartilage.

Foods · 2021 · PMC8535863 · PMID 34681412

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a decreasing trendno p-value reported

At the highest extraction temperature of 50 °C, the ChS concentration reached the highest peak of 12.9 mg mL −1 at the NaOH concentration of 4%, and showed a decreasing trend when the NaOH concentration was more than 4% because the ChS may degrade at a high NaOH concentration.

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