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Knowledge graph

芳樟醇

实体Machine-extracted橙花油的主要化学成分

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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. 成分组成Machine-extracted7 participants

    橙花油成分构成

    由苦橙花蒸馏所得，主要含芳樟醇、乙酸芳樟酯、橙花叔醇与微量吲哚

  2. 成分Machine-extracted5 participants

    苦橙花油化学成分

    苦橙花油主要含芳樟醇、乙酸芳樟酯、橙花叔醇与微量吲哚，香气清透带绿感

  3. 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

  4. 法规Machine-extracted4 participants

    芳樟醇中国法规

    作为香料类原料常规使用，须确认在目录范围内并按备案资料要求填报；安神、助眠类表述超出化妆品范畴须回避

  5. 组成关系Machine-extracted3 participants

    薰衣草油-芳樟醇乙酸芳樟酯组成

    主要成分为芳樟醇与乙酸芳樟酯

  6. 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

  7. 风险Machine-extracted3 participants

    芳樟醇稳定性风险

    见光与遇氧是主要风险，芳樟醇氧化后气味变涩、致敏风险上升，乙酸芳樟酯水解使香型由清甜转生涩

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