The invention provides an
enzyme process
acylation method of strawberry
anthocyanin, and belongs to the technical filed of
deep processing of agricultural products. The method comprises the following steps: extracting strawberry
anthocyanin by using edible
alcohol, adding the above obtained crude extract liquid into an AB-8
macroporous resin column, preliminarily purifying, extracting fat-soluble impurities by using
ethyl acetate, immediately adding the obtained liquid to a
polyamide resin column, flushing the
polyamide resin column with deionized water, eluting by using an
aqueous solution of 30%
ethanol, carrying out reduced pressure
evaporation on the obtained eluate, dissolving the obtained material into
tertiary amyl alcohol, adding
cinnamic acid, Novozmy
immobilized lipase and 4A
molecular sieve, and carrying out a shocking reaction at 40DEG C for 72h, and filtering to remove the above
enzyme and the
molecular sieve. The method has the advantages of cycle use of the
solvent and the
enzyme, low cost, suitableness for
mass production, and good industrial prospect. Acylated strawberry
anthocyanin can be used as an anthocyanin theory research material, and can also be used in different fields as a
natural food pigment.