Enzyme time-temperature indicator (TTI) is a novel device to indicate the quality of packed food product. The change of its enzyme activity during storage before use directly links to its reliability. Enzyme activity changes of alkaline lipase based on diffusion and color change under 25 ℃ , 37 ℃ , 50 ℃ were investigated; chemical reaction kinetics equation was determined to judge the TTI quality. Furthermore, the change of enzyme activity for TTI under 0 ℃ and 3 ℃ was forecasted by the kinetics equation and verified by experiment. The results showed that the relative enzyme activity is 88. 37% after being stored at 0 ℃ for 180 days with a relative error of 3. 37% compared to the theoretical forecast. The diffusion and color development of the TTI was considered effective since its relative enzyme activity was bigger than 85% according to Orellana爷s research result.