Knowledge graph
乳酸杆菌/大豆发酵产物提取物
实体Machine-extracted核心原料，以大豆为底物经乳酸杆菌发酵后提取的水相料
Поиск работает только на китайском и английском — используйте английское или INCI-название.
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
属性Machine-extracted7 participants
功效方向
大豆发酵提取物用于屏障支撑与舒缓方向，落在草本植物基与发酵后生元叙事上
配方参数Machine-extracted6 participants
添加参数设定
添加区间0.5-5%（非法规限值），pH适用4.0-7.0，投料温度40-45℃以下，后段低温加入
工艺Machine-extracted4 participants
大豆底物发酵
以大豆为底物经乳酸杆菌发酵，将大分子转化为肽与氨基酸，改变异黄酮存在形态
配伍禁忌Machine-extracted3 participants
阳离子絮凝风险
溶胞型与阳离子体系絮凝风险高于滤液型；大豆发酵产物与阳离子体系同用可能絮凝
配伍禁忌Machine-extracted3 participants
乙醇析出风险
溶胞型与高浓度乙醇同用析出风险更大；大豆发酵产物与高浓度乙醇同用需先测溶解极限
配伍禁忌Machine-extracted3 participants
氧化剂敏感性
溶胞型对强氧化剂更敏感；大豆发酵产物与强氧化剂、高浓度过氧化物同用会褪色或异常变色
稳定性Machine-extracted2 participants
酸碱热敏特性
pH高于8碱性体系下颜色加深、豆腥气味回归；pH向碱漂移带来变色与气味回升
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