Knowledge graph
花青素
实体Machine-extracted卡姆果中含有的花青素
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
禁忌Machine-extracted6 participants
高pH原料致色变
任何推高pH的原料(氨甲基丙醇、三乙醇胺、氢氧化钠、碱性皂基、高pH烟酰胺水溶液、部分碱性防腐体系)都会直接改变成品颜色，属配方设计问题而非稳定性问题
解决方案Machine-extracted6 participants
pH锁定缓冲体系
工程上必须用缓冲体系(柠檬酸/柠檬酸钠或乳酸/乳酸钠)把pH锁死在3.2–4.2，没有缓冲的体系pH会随时间上漂，颜色跟着一起走
来源Machine-extracted5 participants
卡姆果提取物来源与成分
卡姆果提取物来源于桃金娘科卡姆果果实，含天然抗坏血酸、花青素与鞣花单宁
显色关系Machine-extracted5 participants
pH颜色响应区间
花青素作为天然pH指示剂：pH<3偏红，3–5由红转粉紫，6–7转紫至蓝，>7转蓝绿并褪为黄褐
稳定性Machine-extracted4 participants
稳定性-花青素pH指示
欧洲越橘提取物含花青素类成分，花青素是天然pH指示剂，导致配方颜色管理难度远高于活性管理
降解因素Machine-extracted4 participants
稳定性三大杀手
光、氧、pH漂移是花青素稳定性的三大杀手，其次是温度
用途Machine-extracted3 participants
天然着色应用
提取物因含花青素天然带色，常被用作不加合成色素也有颜色的卖点
禁忌Machine-extracted3 participants
金属离子络合变色
与铝、铁离子形成蓝紫色络合物，颜色跑偏且批间不可复现
禁忌Machine-extracted2 participants
亚硫酸盐加成褪色
与亚硫酸盐类抗氧化剂发生加成褪色，等于把颜色直接洗掉，故此类配方不能用亚硫酸盐做抗氧
禁忌Machine-extracted2 participants
抗坏血酸共存加速降解
与高浓度抗坏血酸共存时二者相互加速降解，颜色掉得比各自单放还快
工艺Machine-extracted2 participants
pH调节工艺
pH的主体调节必须在加入花青素之前完成，加入之后只做微调；用稀酸稀碱缓慢滴加、边加边搅，浓碱滴入瞬间会出现蓝斑，搅匀后颜色也回不到原样，这种批只能报废
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