Acrolein (ACR) is predominantly generated from oil-rich food during thermos- processing. Accumulation of ACR in vivo through food consumption has been associated with an increased risk of developing chronic diseases. Here, we investigated the inhibitory effect of octyl gallate (OG), a new food additive tolerant to high-temperature, alkaline and fat-soluble saturations, on the generation of ACR in OG-ACR, oil-Rancimat models, and real-world frying. Our results demonstrate that approximately 80% and 60% of ACR was eliminated by OG in the two models, respectively, and OG-ACR was detected in the deep-frying process using LC-MS/MS. The reaction pathways were clarified by synthesis and OG-ACR and OG-2ACR adduct structural elucidation. Our work reveals that the antibacterial activity of OG-ACR against Escherichia coli (gram-negative) was four times higher than that of OG. Thus, OG can be developed as a promising novel ACR scavenger for high-temperature food processing and an antibacterial agent in food storage.

丙烯醛 (ACR) 主要在热加工过程中从富含油的食物中产生。通过食物消耗在体内积累 ACR与患慢性病的风险增加有关。在这里，我们研究了耐高温、碱性和脂溶性饱和度的新型食品添加剂没食子酸辛酯 (OG) 对 OG-ACR、油-Rancimat 模型和现实世界中 ACR 生成的抑制作用。油炸。我们的结果表明，在两个模型中，OG 分别消除了大约 80% 和 60% 的 ACR，并且使用 LC-MS/MS 在油炸过程中检测到了 OG-ACR。通过合成和OG-ACR和OG-2ACR加合物结构解析阐明了反应途径。我们的工作揭示了 OG-ACR 的抗菌活性大肠杆菌（革兰氏阴性）是OG的四倍。因此，OG可以开发为一种有前途的新型ACR清除剂，用于高温食品加工和食品储存中的抗菌剂。