Previous studies showed that 1-alkyl-pyrroles not only occur in either fresh food products postulated as a natural antioxidant but also might be involved in garlic greening.In the present study,a series of 1-alkyl-pyrroles with different side-chain size were synthesized by the reaction of amino acids of proteins with 2,5-methoxy-tetrafuran.The relationship of structure and antioxidative activity of 1-alkyl-pyrroles and their effects on "Laba" garlic greening were studied.