Enhancement of anthocyanin functionalities by lipase-catalyzed acylation

为了增强花色苷的功能，在底物乙烯基酯-环己酮脂肪酶的作用下，熊果苷与水杨素、抗坏血酸与葡萄糖的反应顺序为：熊果苷与水杨素&GT；抗坏血酸与葡萄糖。目的花色苷(包括黄酮苷)在所有脂肪酶作用下均不发生反应。未来，可能需要进一步研究花色苷对脂肪酶的抑制作用和专一性。

Aiming at enhancement of anthocyanin functionalities, acylation under combination of substrate vinyl ester cyclohexanone lipase resulted in the reactive order of arbutin and salicin> ascorbic acid and glucose. Objective anthocyanins(including flavonoid glycosides) did not react under all lipases used. The future, there might be a need to pursue the anthocyanins' inhibition and the specificity to the lipases.