Knowledge graph
柠檬烯
实体Machine-extracted橙花油中的致敏性香料组分
Ang paghahanap ay para lamang sa Tsino at Ingles — gumamit ng terminong Ingles o pangalang INCI.
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
法规标示Machine-extracted4 participants
致敏组分标示
致敏组分随加量上升会跨过多市场的单独标示门槛,标签需同步更新
配伍禁忌Machine-extracted4 participants
佛手柑油与柑橘油松节类精油叠加
与其它的柑橘油、松节类精油叠加,体系柠檬烯总量上去,氧化产物增多,刺激与致敏叠加
配伍禁忌Machine-extracted4 participants
佛手柑油与铁铜离子催化自氧化
与铁、铜离子催化柠檬烯自氧化,香气从清亮转旧橘子皮味
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
法规合规Machine-extracted3 participants
薰衣草油-致敏组分标签标示
芳樟醇、柠檬烯等致敏组分随加量上升会跨过多个市场的单独标示门槛
成分Machine-extracted3 participants
佛手柑果油化学成分
佛手柑果油主要含柠檬烯与乙酸芳樟酯,香气清亮,是柑橘调头香的主力
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