真空除(chu)(chu)氧(yang)(yang)(yang)除(chu)(chu)了(le)抑制微(wei)生(sheng)物(wu)的(de)生(sheng)長(chang)和(he)繁殖外(wai)，另一個重要功能是(shi)防止食(shi)品氧(yang)(yang)(yang)化，因油脂類(lei)食(shi)品中(zhong)(zhong)含有(you)大(da)量不(bu)飽和(he)脂肪酸，受(shou)氧(yang)(yang)(yang)的(de)作用而氧(yang)(yang)(yang)化，使(shi)食(shi)品變(bian)(bian)(bian)味、變(bian)(bian)(bian)質(zhi)，此外(wai)，氧(yang)(yang)(yang)化還使(shi)維生(sheng)素(su)A和(he)C損(sun)失，食(shi)品色素(su)中(zhong)(zhong)的(de) 不(bu)穩定(ding)物(wu)質(zhi)受(shou)氧(yang)(yang)(yang)的(de)作用，使(shi)顏色變(bian)(bian)(bian)暗(an)。所以，除(chu)(chu)氧(yang)(yang)(yang)能有(you)效地防止食(shi)品變(bian)(bian)(bian)質(zhi)，保持其(qi)色、香、味及營(ying)養價值。