真空除(chu)(chu)氧(yang)(yang)(yang)(yang)除(chu)(chu)了抑制微生(sheng)(sheng)物的生(sheng)(sheng)長和(he)繁殖外，另(ling)一(yi)個(ge)重要功能是防止(zhi)食(shi)品(pin)氧(yang)(yang)(yang)(yang)化，因油脂類食(shi)品(pin)中含有(you)大量不飽和(he)脂肪(fang)酸，受氧(yang)(yang)(yang)(yang)的作用(yong)而氧(yang)(yang)(yang)(yang)化，使食(shi)品(pin)變(bian)味、變(bian)質(zhi)(zhi)，此(ci)外，氧(yang)(yang)(yang)(yang)化還使維生(sheng)(sheng)素(su)A和(he)C損(sun)失，食(shi)品(pin)色素(su)中的 不穩定(ding)物質(zhi)(zhi)受氧(yang)(yang)(yang)(yang)的作用(yong)，使顏(yan)色變(bian)暗。所(suo)以(yi)，除(chu)(chu)氧(yang)(yang)(yang)(yang)能有(you)效(xiao)地防止(zhi)食(shi)品(pin)變(bian)質(zhi)(zhi)，保(bao)持其色、香、味及(ji)營養(yang)價值。