真空除(chu)氧(yang)(yang)(yang)除(chu)了抑制微(wei)生(sheng)(sheng)物(wu)的生(sheng)(sheng)長(chang)和(he)繁殖外(wai)，另一個重(zhong)要功能(neng)(neng)是防止(zhi)食(shi)(shi)品(pin)氧(yang)(yang)(yang)化(hua)，因油脂類食(shi)(shi)品(pin)中(zhong)含有大量不(bu)飽和(he)脂肪酸，受氧(yang)(yang)(yang)的作用而氧(yang)(yang)(yang)化(hua)，使食(shi)(shi)品(pin)變(bian)味、變(bian)質。此外(wai)，氧(yang)(yang)(yang)化(hua)還使維(wei)生(sheng)(sheng)素A和(he)維(wei)生(sheng)(sheng)素C損失(shi)，食(shi)(shi)品(pin)色素中(zhong)的不(bu)穩定物(wu)質 受氧(yang)(yang)(yang)的作用，使顏色變(bian)暗。所以，除(chu)氧(yang)(yang)(yang) 能(neng)(neng)有效地防止(zhi)食(shi)(shi)品(pin)變(bian)質，保持其色、香(xiang)、味及營養價值。