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Taurine exists in almost all organisms among mammals the main organs, such as: heart, brain, higher levels of the liver; is the most abundant fish, shellfish, such as squid, octopus, shrimp, shellfish like oysters, conch, clams, etc. Fish in the mackerel, horse mackerel, sardines and other taurine content is very rich. In fish, the fish back to the site of taurine content in more black, white part of the other 5 to 10 times. Therefore, more intake of such foods, you can access more taurine. Taurine soluble in water, eating fish and shellfish cooked at the same time drink the soup is very important. In Japan, useful for fish and shellfish brewed into a "fish sauce", is rich in taurine. In addition to beef, in general, very little meat in the taurine content, only 1% of fish and shellfish to 10%.

 As the natural taurine more decentralized, less, can not meet peoples needs. Like cattle bile, although it contains a high taurine, but people will not eat. There are two ways to obtain taurine industry.

① extracted from natural products. Hydrolysis of the bile of cattle, or squid and octopus and other seafood and meat or offal mammalian extract water, then concentrated and refined. Can also be used in fish processing waste (viscera, blood and flesh, has nothing to do with freshness) after extraction with hot water after bleaching, deodorization, fat, refined and then separated by cation exchange resin, the eluent from the extraction of material up to 66% ~ 67%, then by alcohol treatment crystallization.

② chemical synthesis. Because taurine scattered in natural organisms, less, extracted from natural raw materials is also very limited amount. Therefore, people mainly rely on industry for chemical synthesis of taurine. Since 1950 the world started synthetic studies, taurine synthesis present nearly 10 kinds, including ethanolamine method, dichloroethane and other chemical synthesis method has been industrialized. In addition, according to Japanese patent reports, the legal system can take taurine fermentation. At present, the taurine manufacturers mainly in Japan, the United States, Europe and other developed countries and regions in recent years, its production is increasing rapidly. 10 less than our normal production, the production of taurine mainly for export and medicine, of which exports accounted for 90%, only 6% as a food additive. In the United States Food and beverage consumption of taurine in 1985 reached 6000t.

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