真空除氧(yang)(yang)(yang)除了抑制微生(sheng)物的(de)生(sheng)長和(he)繁殖外，另一個重(zhong)要功能是防止(zhi)食(shi)(shi)(shi)品氧(yang)(yang)(yang)化，因(yin)油脂類食(shi)(shi)(shi)品中含有大量不(bu)飽和(he)脂肪酸，受(shou)氧(yang)(yang)(yang)的(de)作用而氧(yang)(yang)(yang)化，使食(shi)(shi)(shi)品變(bian)(bian)味、變(bian)(bian)質。此外，氧(yang)(yang)(yang)化還(huan)使維(wei)生(sheng)素A和(he)維(wei)生(sheng)素C損(sun)失，食(shi)(shi)(shi)品色素中的(de)不(bu)穩定物質 受(shou)氧(yang)(yang)(yang)的(de)作用，使顏色變(bian)(bian)暗。所以，除氧(yang)(yang)(yang) 能有效(xiao)地防止(zhi)食(shi)(shi)(shi)品變(bian)(bian)質，保持其色、香(xiang)、味及營養價(jia)值。