The mechanism of Glucose oxidase as an biological deoxidater and the effect of oxygen on beer was introduced. The deoxidation of the glucose wxidase in beer was detected to study the effect of it on the flavor, preservation period and shelf life of the beer. The results indicated that the glucose oxidase could decrease the turbidity and dissolved oxygen in the beer, prevent deteriorating, improve the flavor and stability, prolong the refreshing period of the beer. Author's address Health and Anti-epidemic Station of Guangzhou city, Guangzhou city 510080, PRC.