(1) Through the reduction reaction of antioxidants, the oxygen content in and around the food is reduced. Some antioxidants, such as ascorbic acid and erythorbic acid, are easily oxidized and can cause the oxygen in the food to react with it first, thereby avoiding the oxidation of oil .
(2) Antioxidants release hydrogen atoms and combine with peroxides produced by the auto-oxidation reaction of oils, interrupting the chain reaction, thereby preventing the oxidation process from continuing.
(3) By destroying and weakening the activity of oxidase, it can not catalyze the oxidation reaction.
(4) Enclose substances that can catalyze and cause oxidation reactions, such as complex metal ions that can catalyze oxidation reactions, etc.
