真空除(chu)(chu)氧(yang)除(chu)(chu)了抑制微生(sheng)物的(de)生(sheng)長和繁殖(zhi)外(wai)，另一個重(zhong)要(yao)功能是防止食(shi)(shi)品氧(yang)化，因油脂(zhi)(zhi)類食(shi)(shi)品中(zhong)含有大量(liang)不飽和脂(zhi)(zhi)肪酸，受氧(yang)的(de)作用而(er)氧(yang)化，使(shi)食(shi)(shi)品變(bian)(bian)(bian)味(wei)(wei)、變(bian)(bian)(bian)質(zhi)。此外(wai)，氧(yang)化還使(shi)維生(sheng)素A和維生(sheng)素C損失，食(shi)(shi)品色(se)素中(zhong)的(de)不穩定物質(zhi) 受氧(yang)的(de)作用，使(shi)顏色(se)變(bian)(bian)(bian)暗。所以，除(chu)(chu)氧(yang) 能有效地(di)防止食(shi)(shi)品變(bian)(bian)(bian)質(zhi)，保持(chi)其(qi)色(se)、香、味(wei)(wei)及(ji)營養價值。