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Knowledge graph

金属离子

概念Machine-extracted金属离子接触

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A pesquisa cobre apenas chinês e inglês — use um termo em inglês ou o nome 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. 冲突Machine-extracted7 participants

    烟酰胺与多酚提取物颜色加深反应

    单宁多酚类草本提取物在酸性条件叠加时使体系颜色加深至黄褐，铁离子加速该过程

  2. 因果关系Machine-extracted6 participants

    导致变黄的因素

    光、热、氧、金属离子、高pH五个因素都会导致变黄

  3. 评估Machine-extracted5 participants

    光氧稳定性

    该原料见光影响中等，遇氧与金属离子会推动黄变

  4. 稳定性分析Machine-extracted5 participants

    稳定性-四因子权重相当

    光、热、氧、金属四个因子权重相当，缺任何一条防护其余三条投入都会被抵消

  5. 配伍禁忌Machine-extracted4 participants

    金属离子致酸败

    紫苏籽油对金属离子极敏感，不加螯合剂时痕量铁铜可在数周内引发明显酸败

  6. 稳定性约束Machine-extracted4 participants

    印加果油氧化风险因素

    高不饱和度，与金属离子、光、热任一接触都会加速氧化

  7. 配伍协同Machine-extracted3 participants

    植酸-多酚-金属离子保色机制

    植酸通过螯合微量金属离子（铁、铜等），阻止其催化多酚类氧化反应，从而延缓草本配方货架期变褐变暗，实现保色保味功效

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