真空除(chu)(chu)氧(yang)(yang)(yang)(yang)除(chu)(chu)了抑制微(wei)生物(wu)(wu)的生長和(he)繁殖(zhi)外，另一(yi)個(ge)重要功(gong)能是防(fang)止食(shi)(shi)品氧(yang)(yang)(yang)(yang)化(hua)，因油脂(zhi)類食(shi)(shi)品中(zhong)(zhong)含(han)有(you)大量不飽和(he)脂(zhi)肪酸，受氧(yang)(yang)(yang)(yang)的作(zuo)用而氧(yang)(yang)(yang)(yang)化(hua)，使(shi)食(shi)(shi)品變(bian)味(wei)、變(bian)質，此外，氧(yang)(yang)(yang)(yang)化(hua)還使(shi)維生素A和(he)C損失，食(shi)(shi)品色素中(zhong)(zhong)的 不穩定物(wu)(wu)質受氧(yang)(yang)(yang)(yang)的作(zuo)用，使(shi)顏色變(bian)暗。所以，除(chu)(chu)氧(yang)(yang)(yang)(yang)能有(you)效地防(fang)止食(shi)(shi)品變(bian)質，保(bao)持(chi)其(qi)色、香、味(wei)及營養價值(zhi)。