氧是生物(包括人类)必不可少的生存条件,但除厌氧细菌外氧的存在也利于害虫和霉菌的繁殖.谷类、药材、衣物贮存时经常发霉生虫,油脂及含油脂的食品由于氧的作用而产生异味,进一步氧化还会产生有异臭味的过氧化物.现有食品包装、储存技术,如干燥、盐渍、糖渍,以及近代的真空、充氧储存,国外还有添加防腐剂,防氧化剂储存等.这些方法对食品的色、香、味等均有一定的损失. Oxygen is an essential living condition for organisms (including humans), but the presence of oxygen in addition to anaerobic bacteria is also beneficial to the growth of pests and molds. Molds, fats and greasy foods are often contaminated with cereals, herbs and clothing The role of oxygen and smell, further oxidation will produce different odors peroxide existing food packaging, storage technologies, such as drying, salting, candied, and modern vacuum, oxygen storage, there are foreign Add preservatives, anti-oxidant storage, etc. These methods on the food color, smell, taste, etc. have a certain loss.