真空除氧(yang)(yang)除了(le)抑(yi)制(zhi)微生(sheng)(sheng)(sheng)物的(de)生(sheng)(sheng)(sheng)長和(he)繁殖外(wai)，另一個(ge)重(zhong)要(yao)功能(neng)是防(fang)止食(shi)(shi)品(pin)(pin)氧(yang)(yang)化，因油(you)脂(zhi)類食(shi)(shi)品(pin)(pin)中(zhong)含(han)有(you)大量(liang)不飽(bao)和(he)脂(zhi)肪酸(suan)，受氧(yang)(yang)的(de)作用(yong)而氧(yang)(yang)化，使食(shi)(shi)品(pin)(pin)變(bian)(bian)味(wei)、變(bian)(bian)質(zhi)(zhi)，此外(wai)，氧(yang)(yang)化還使維生(sheng)(sheng)(sheng)素(su)A和(he)C損失，食(shi)(shi)品(pin)(pin)色素(su)中(zhong)的(de) 不穩定物質(zhi)(zhi)受氧(yang)(yang)的(de)作用(yong)，使顏色變(bian)(bian)暗。所(suo)以(yi)，除氧(yang)(yang)能(neng)有(you)效(xiao)地防(fang)止食(shi)(shi)品(pin)(pin)變(bian)(bian)質(zhi)(zhi)，保持(chi)其(qi)色、香、味(wei)及營養價(jia)值。