(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, so that the oxygen in the food can react with it first, thereby avoiding the oxidation of oils and fats. .

(2) Antioxidants release hydrogen atoms and combine with peroxides produced by the auto-oxidation reaction of oils and fats, interrupting the chain reaction, thereby preventing the oxidation process from continuing.

(3) By destroying and weakening the activity of oxidase, it cannot catalyze the oxidation reaction.

(4) Block substances that can catalyze and cause oxidation reactions, such as complex metal ions that can catalyze oxidation reactions, etc.