Knowledge graph
氧化
现象Machine-extracted氧化导致的降解和变色
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Two sources, labelled separately on every card. Entries marked "From classical texts" come from public-domain Chinese medical classics; herbs are listed without dosages and compositions follow the common editions. Entries marked "Machine-extracted" are derived by a model from BIOSPHERE own-corpus material (formulation library, ingredient dossiers, compliance index, product catalogue). Neither is an efficacy claim or regulatory text — regulatory and safety conclusions follow the official texts and third-party test reports.
Relations it takes part in
稳定性Machine-extracted8 participants
谷维素氧化稳定性优势
谷维素氧化稳定性明显优于亚油酸/亚麻酸主导的油脂(玫瑰果油、月见草油、紫苏油)，原因是自带生育三烯酚与谷维素的内源保护
稳定性影响因素Machine-extracted6 participants
环境因素加速醛类氧化
见光、高温、大顶空加速醛类氧化变化；pH偏碱时挥发释放更强
稳定性变化Machine-extracted4 participants
醛类氧化导致气味陈腐
特征醛类在储存中氧化，气味由青腥转陈腐，消费者比检测更早发现
配方建议Machine-extracted4 participants
谷维素辅助抗氧化建议
谷维素虽自带抗氧化但仍建议添加0.05-0.1%混合生育酚+螯合剂，尤其当配方含其他易氧化油时
配伍禁忌Machine-extracted3 participants
二裂酵母-氧化防护
遇氧与痕量金属会协同氧化，常规做法是配螯合剂（EDTA类或植酸）并控制搅拌带入的空气
稳定性事件Machine-extracted3 participants
柠檬烯自氧化
柠檬烯遇氧、光、热迅速自氧化，气味由清亮转酸旧，过氧化值上升
稳定性变化Machine-extracted3 participants
光照氧化导致黄变
颜色方面见光遇氧由浅黄转褐
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