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温度

概念Machine-extracted温度指标

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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.

From classical textsSite dossierMachine-extractedA hyperedgeTap a circle to open that entity. Drag to pan, wheel or +/- to zoom. A square is one hyperedge joined to all of its participants.

Relations it takes part in

  1. 稳定性因素Machine-extracted6 participants

    光氧温度致氧化

    室温、有氧、透明包材条件下几周就能闻到鱼腥-青草味，是ω-3氧化的典型走向；光与氧权重大于温度，但温度放大两者；产线暴露按分钟计

  2. 稳定性Machine-extracted3 participants

    稳定性-温度敏感

    25℃水中溶解度约0.5%，温度每下降10℃溶解度明显下降

  3. 稳定性Machine-extracted3 participants

    稳定性-高温降解

    多糖在长时间高温下降解，黏度下降，防腐挑战必须做，避光低温贮存

  4. 稳定性Machine-extracted3 participants

    当归酸酯类水解降解

    当归酸酯类在偏碱与高温下水解

  5. 配方应用Machine-extracted2 participants

    当归酸酯类低温保存

    25℃以下保存

  6. 投料操作Machine-extracted2 participants

    当归酸酯类降温投料

    降温至40℃以下加入

  7. 投料操作Machine-extracted2 participants

    牛蒡根提取物后加投料

    按后加料处理,降温40°C以下加入

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