(1) Through the reduction reaction of antioxidants, the oxygen content in and around food is reduced. Some antioxidants, such as ascorbic acid and isoascorbic acid, are easily oxidized, which can make the oxygen in food react with them first, thus avoiding the oxidation of fats and oils.
(2) Antioxidants release hydrogen atoms and combine with peroxides produced by the auto-oxidation reaction of fats and oils, interrupting the chain reaction and thus preventing the oxidation process from continuing.
(3) By destroying and weakening the activity of oxidases, it is unable to catalyze the oxidation reaction.
(4) Seal substances that can catalyze and cause oxidation reactions, such as complexing metal ions that can catalyze oxidation reactions, etc.