抗氧化剂的功能主要是抑制引发氧化作用的游离基，如抗氧化剂可以迅速地和脂肪游离基或过氧化合物游离基反应，形成稳定、低能量的抗氧化剂游离基产物，使脂肪的氧化链式反应不再进行，因此在应用中抗氧化剂的添加越早越好。

以油脂或富脂食品中的脂肪氧化酸败为例，除与脂肪本身的性质有关外，与储藏条件中的温度、湿度、空气及具催化氧化作用的光、酶及铜、铁等金属离子直接相关。

欲防止脂肪的氧化就必须针对这些因素采取相应对策，抗氧化剂的作用原理正是这些对策的依据，

如:阻断氧化反应链，自身抢先氧化;抑制氧化酶类的活性;络合铜、铁等金属离子，以消除共催化活性等。

The function of antioxidants is mainly to inhibit the free radicals that cause oxidation, such as antioxidants can quickly react with fat free radicals or peroxy free radicals to form stable, low-energy antioxidant free radicals, so that the oxidation chain reaction of fat is no longer carried out, so the earlier the addition of antioxidants in the application, the better.

Taking fat oxidation rancidity in fat or fat rich food as an example, in addition to the properties of fat itself, it is directly related to the temperature, humidity, air and light, enzymes and metal ions such as copper and iron in storage conditions.

To prevent fat oxidation, we must take countermeasures against these factors, and the principle of antioxidants is the basis for these countermeasures,

Such as: blocking the oxidation reaction chain, self-preemptive oxidation; Inhibiting the activity of oxidase; Copper, iron and other metal ions are complexed to eliminate cocatalytic activity.

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