Kaféin: Béda antara owahan

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Larik 36:
| LD50 = 192 mg/kg (tikus, oral)<ref name="ld50">{{cite journal | title = Factors Affecting Caffeine Toxicity: A Review of the Literature | last=Peters| first=Josef M. | journal = The Journal of Clinical Pharmacology and the Journal of New Drugs | year= 1967 | issue=7|pages=131–141 |url = http://jcp.sagepub.com/cgi/reprint/7/3/131 }}</ref>}}
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'''Kaféina'''<ref>Keputusan [[Majelis Basa Brunei Darussalam – Indonesia – Malaysia]] (MABBIM) KERTAS F/SP/5 JKTBM [http://dbp.gov.my/mabbim/download.php?FilePoolID=66]</ref><ref>[http://www.pusatbasa.diknas.go.id/glosarium/index.php?gloss_asing=caffeine&gloss_indonesia=&jinis=exact&Bidang=all&infocmd=Cari Padanan istilah glosarium Pusat Basa]</ref>, utawa luwih kawentar kanthi jeneng '''kaféin''', ya iku senyawa [[alkaloid]] [[xantina]] wujud kristal lan rasané pahit kang digunakaké minangka [[obat]] [[perangsang]] [[psikoaktif]] lan [[diuretik]] ènthèng<ref>{{cite journal |last=Maughan |first=RJ |coauthors=Griffin J |title=Caffeine ingestion and fluid balance: a review. |journal=J Human Nutrition Dietetics |volume=16 |pages=411–20 |year=2003}}</ref>. Kafeina ditemokaké déning kimiawan Jerman, [[Friedrich Ferdinand Runge]], nalika taun 1819. Dèwèké gawé istilah "kaffein" kanggo ngrujuk marang senyawa kimia ing [[kopi]].<ref>[http://dictionary.reference.com/browse/caffeine caffeine - Definitions from Dictionary.com<!-- Bot generated title -->]</ref> Kafeina uga disebut '''guaranina''' nalika katemokake ing [[guarana]], '''mateina''' nalika katemokake ing [[mate]], lan '''teina''' nalika katemokake ing [[teh]]. KabehKabèh istilah kaebut padha-pagha ngrujuk marang senyawa kimia kang padha.
 
Kafeina ditemoni sacara alami ing bahan [[pangan]] kaya [[wiji]] [[kopi]], [[godhong]] [[teh]], [[buah]] [[kola]], [[guarana]], lan ''[[maté]]''. Ing wit-witan, dhèwèké berperan minangka [[pestisida]] alami kang nglumpuhake lan mateni [[serangga]]-serangga katentu kang mangan wit-witan kasebut. Dhèwèké umumeumumé dikonsumsi déning manungsa ''mengekstraksi'' saka wiji [[kopi]] lan [[Camellia sinensis|godhong teh]].
 
Kafeina arupa obat [[perangsang]] [[sistem pusat saraf]] ing [[manungsa]] lan isabisa ngilangi rasa [[ngantuk]] sacara sewentara. ombenan kang ngandut kafeina, kaya [[kopi]], [[teh]], lan [[ombenan entheng]], disenengi banget. Kafeina arupa [[zat psikoaktif]] kang paling akèh dikonsumsi ing donya. ora kaya zat psikoaktif liyaneliyané, kafeina legal lan ora diatur déning hukum ing kbeh yuridiksi donya. Ing Amerika Utara, 90% wong diwasa ngombe kafeina saben dina.<ref name="demon drink">{{cite journal | last = Lovett | first = Richard | title = Coffee: The demon drink? | journal = New Scientist | issue = 2518|date = 24 September 2005 | url=http://www.newscientist.com/article.ns?id=mg18725181.700 | format=fee required }}(Kaunduh 26/11/12)</ref>
 
==Anane==
Sumber utama kafeina ndonya ya iku wiji kopi. Kandungan kafeina ing kopi variasi banget, tergantung ing jinis wiji kopi lan metode panggawean kang digunakakedigunakaké<ref name="ICO">{{cite web | title=Caffeine | publisher=International Coffee Organization | url=http://www.ico.org/caffeine.asp }}(kaunduh 26/11/12)</ref>. Secara umum, sak sajian kopi ngandut sekitar 40&nbsp;mg (30 mL [[espresso]] varietas ''arabica'') kafeina, nganti 100&nbsp;mg kafeina kanggo sak cangkir (120 mL) kopi. Umume, kopi ''dark-roast'' nduwèniduwé kadar kafeina kang luwih endek amerga proses pemanggangan bakal mengurangi kandungan kafeina ing wiji kasebut.<ref name="caffaq_roast">{{cite web | title=Coffee and Caffeine FAQ: Does dark roast coffee have less caffeine than light roast? | url=http://coffeefaq.com/site/node/15 }}(kaunduh 26/11/12)</ref><ref name="jeremiahspick">{{cite web | title=All About Coffee: Caffeine Level | publisher=Jeremiah’s Pick Coffee Co | url=http://www.jeremiahspick.com/caffeine-e-13.html }}(kaunduh 26/11/12)</ref> Kopi varietas [[Coffea arabica|''arabica'']] umumeumumé ngandut kadar kafeina kang luwih sithik daripada kopi varietas [[Coffea canephora|''robusta'']].<ref name="ICO"/> Kopi uga ngandut pira-pira [[teofilina]], nanging ora ngandut [[teobromina]].
 
[[Teh]] arupa sumber kafeina liyaneliyané. Senajan teh ngandut kadar kafeina kang luwih duwur ketimbang kopi, umumeumumé teh disiapke sajrone kadar sajian kang luwih endek. Kandungan kafeina uga variasi ing jinis-jinis godhong teh kang beda béda . Teh ngandut uga ngandut [[teobromina]] lan kadar [[teofilina]] kang sithik luwih duwur ketimbang kopi. Werna banyu teh ora dadi pathokan kang apik kanggo nemtokake kandungan kafeina.<ref>{{cite web | title=Caffeine in tea vs. steeping time | month=September | year=1996 | url=http://www.nobleharbor.com/tea/caffiene.html }}(Kaunduh 25/11/12)</ref> minangka conto, teh kaya [[teh ijo]] Jepang [[gyokuro]] kang wernane luwih pucet ngandut kafeina kang luwih ketimbang teh [[lapsang souchong]] kang wrnane luwih peteng.
 
Kafeina uga ana sajrone pira-pira [[ombenan entheng]] kaya [[kola]]. ombenan entheng biasane ngandut sekitar 10 nganti 50 miligram kafeina per sajian. Kafeina ing ombenan jinis iki asaleasalé saka bahan ramuan ombenan iku dhéwé utawa saka bahan aditif kang diisakake saka proses [[dekafeinasi]]. [[Guarana]], bahan utama pembuatan ombenan energi, ngandut kafeina kanti jumlah [[teobromina]] lan [[teofilina]] kang cilik.<ref>{{cite journal | last = Haskell | first = C. F. | coauthors = Kennedy D., Wesnes K. A., Milne A. L., Scholey A. B. | title = A double-blind, placebo-controlled, multi-dose evaluation of the acute behavioural effects of guarana in humans | journal = J Psychopharmacol | volume = 21 | issue = 1 | pages = 65–70 | month = January | year = 2007 | pmid = 16533867 | doi = 10.1177/0269881106063815 }}</ref>
 
[[Coklat]] kang diisakake saka [[wiji kakao]] uga ngandut kafeina. Efek rangsangan kang dikasilake déning coklat asaleasalé saka efek kombinasi [[teobromina]], [[teofilina]], lan kafeina.<ref>{{cite journal | last = Smit | first = H. J. | coauthors = Gaffan E. A., Rogers P. J. | title = Methylxanthines are the psycho-pharmacologically active constituents of chocolate | journal = Psychopharmacology | volume = 176 | issue = 3–4 | pages = 412–9 | year = 2004 | month = November |pmid=15549276 | doi = 10.1007/s00213-004-1898-3 <!--Retrieved from PMID by DOI bot--> }}</ref> Coklat ngandut jumlah kafeina kang sithik banget kanggo ngakibatake rangsangan kang padha karo [[kopi]]. 28 g sajian coklat susu batangan ngandut kadar kafeina kang padha karo secangkir kopi kang di''dekafeinasi''.
 
== Sintesis dan ciri-ciri kafeina ==
[[Gambar:Caffeine USP.jpg|thumb|Kafeina [[anhidrat]] (kering).]]
Ing taun 1819, kimiawan [[Jerman]] [[Friedlieb Ferdinand Runge]] kasil ngisolasi kafeinan kang relatif murni kanggo pertama kaline.<ref>Friedlieb Ferdinand Runge, ''Neueste phytochemische Entdeckungen zur Begründung einer wissenschaftlichen Phytochemie'' [Latest phytochemical discoveries for the founding of a scientific phytochemistry] (Berlin, Germany: G. Reimer, 1820). In Chapter 6 ([http://books.google.com/books?id=KLg5AAAAcAAJ&pg=P146&lpg=P146#v=onepage&q&f=false pages 144–159]), Runge details his (partial) isolation of caffeine, which he calls "Kaffebase" (i.e., a base (alkaline substance) that exists in coffee).</ref><ref>In 1821, caffeine was isolated both by French chemist [[Pierre Jean Robiquet]] and by a pair of French chemists, [[Pierre Joseph Pelletier|Pierre-Joseph Pelletier]] and [[Joseph Bienaimé Caventou]], according to Swedish chemist [[Jöns Jacob Berzelius]] in his yearly journal, ''Jahres-Bericht über die Fortschritte der physischen Wissenschaften von Jacob Berzelius'' [Annual report on the progress of the physical sciences by Jacob Berzelius] (Dr. F. Wöhler, trans.), vol. 4, [http://books.google.com/books?id=XJI8AAAAIAAJ&pg=RA1-PA180&lpg=RA1-PA180#v=onepage&q&f=false page 180], 1825. Furthermore, Berzelius stated that the French chemists had made their discoveries independently of any knowledge of Runge's work or of each other's work. Berzelius states on page 180: "Cafein is eine Materie im Kaffee, die zu gleicher Zeit, 1821, von Robiquet und [von] Pelletier und Caventou entdekt wurde, von denen aber keine etwas darüber im Drucke bekannt machte." (Caffeine is a substance in coffee, which simultaneously, in 1821, was discovered by Robiquet and by Pelletier and Caventou, by whom however nothing was made known about it in print.)<br /><br />In Pelletier's article on caffeine – "Cafeine", [http://books.google.com/books?id=rFw_AAAAcAAJ&pg=PA35#v=onepage&q&f=false pages 35–36] in ''Dictionnaire de Médecine'' (Paris, France: Béchet Jeune, April 1822), vol. 4 – Pelletier himself corroborates Berzelius's account: "Cafeine, s. f. Principe cristallisable décovert dans le café en 1821 par M. Robiquet. A la mème époque, cherchant la quinine dans le café, parce que le café, considéré par plusieurs médecins come fébrifuge, est d'ailleurs de la mème famille que le quinquina, MM. Pelletier et Caventou obtenaient de leur côté la cafeine; mais leur recherches n'ayant qu'un but indirect, et n'ayant pas été terminées, laissent à M. Robiquet la priorité sur cet objet. Nous ignorons pourquoi M. Robiquet n'a pas publié l'analyse du café qu'il a lue à la société de pharmacie. Sa publication nous aurait permis de mieux faire connaître la cafeine, et de donner des idées exactes sur la composition du café...." (Caffeine, noun (feminine). Crystalizable substance discovered in coffee in 1821 by Mr. Robiquet. During the same period – while they were searching for quinine in coffee because coffee is considered by several doctors to be a medicine that reduces fevers and because coffee belongs to the same family as the cinchona [quinine] tree – on their part, Mssrs. Pelletier and Caventou obtained caffeine; but because their research had a different goal and because their research had not been finished, they left priority on this subject to Mr. Robiquet. We will ignore why Mr. Robiquet has not published the analysis of coffee which he read to the Pharmacy Society. Its publication would allow us to make caffeine better known and give us accurate ideas of coffee's composition .... )<br /><br />In Robiquet's article on coffee – "Cafe," [http://cnum.cnam.fr/CGI/gpage.cgi?p1=50&p3=8KY1.4%2F100%2F464%2F0%2F0 pages 50–61] in ''Dictionnaire Technologique, ou Nouveau Dictionnaire Universel des Arts et Métiers'', ... (Paris, France: Thomine et Fortic, 1823), vol. 4 – Robiquet gives an account of his research on coffee on pages 54–56, detailing the extraction of caffeine and its properties on pages 55–56.<br /><br />Pelletier's elemental analysis of caffeine appears on [http://books.google.com/books?id=-BIAAAAAMAAJ&pg=PA182&lpg=PA182#v=onepage&q&f=false pages 182–183] of the article: Dumas and Pelletier (1823) "Recherches sur la composition élémentaire et sur quelques propriéte's caractéristiques des bases salifiables organiques" (Researchs into the elemental composition and some characteristic properties of organic bases), ''Annales de Chimie et de Physique'', vol. 24, pages 163–191.<br /><br />Berzelius later acknowledged Runge's priority in the extraction of caffeine: ''Jahres-Bericht über die Fortschritte der physischen Wissenschaften von Jacob Berzelius'', vol 7, [http://books.google.com/books?id=iGs1AAAAcAAJ&pg=P270&lpg=P270#v=onepage&q&f=false page 270], 1828. Berzelius stated: "Es darf indessen hierbei nicht unerwähnt bleiben, dass Runge (in seinen ''phytochemischen Entdeckungen'' 1820, p.146-7.) dieselben Methode angegeben, und das Caffein unter dem Namen ''Caffeebase'' ein Jahr eher beschrieben hat, als Robiquet, dem die Entdeckung dieser Substanz gewöhnlich zugeschrieben wird, in einer Zussamenkunft der Societé de Pharmacie in Paris die erste mündliche Mittheilung darüber gab." (However, at this point, it should not remain unmentioned that Runge (in his ''Phytochemical Discoveries'', 1820, pages 146–147) specified the same method and described caffeine under the name ''Caffeebase'' a year earlier than Robiquet, to whom the discovery of this substance is usually attributed, having made the first oral announcement about it at a meeting of the Pharmacy Society in Paris.)</ref> Menurut Runge, ia melakukannya atas perintah [[Johann Wolfgang von Goethe]].<ref name="weinberg">{{cite book|last = Weinberg|first = BA|coauthors = BK Bealer|title = The World of Caffeine|publisher = Routledge|year = 2001|isbn=0-415-92722-6}}</ref> Pada tahun 1827, Oudry mengisolasi "teina" dari teh,<ref>Oudry (March 1827) [http://books.google.com/books?id=cGpEAAAAcAAJ&pg=PA477&lpg=PA477#v=onepage&q&f=false "Note sur la Théine"] (Note on theine), ''Nouvelle Bibliothèque médicale...'', vol. 1, page 477-479. Uga delengen: Oudry (1827) "Theïn, eine organische Salzbase im Thee" (Theïn, an organic base in tea), Geiger's ''Magazin für Pharmacie'', vol. 19, pages 49–50.</ref> namun kemudian dibuktikan déning [[Gerardus Johannes Mulder|Mulder]]<ref>[[Gerardus Johannes Mulder]] (1838) "Über Kaffein und Thein" (On caffeine and theine), ''Journal für praktische Chemie'', vol. 15, pages 280-284.</ref> dan Jobst<ref>Carl Jobst (1838) "Thein identisch mit Caffein" (Theine is identical to caffeine), Liebig's ''Annalen der Chemie und Pharmacie'', vol. 25, pages 63–66.</ref> bahwa teina kasebut arupa senyawa kang sama dengan kafeina.<ref name="weinberg"/> Struktur kafeina berhasil dipecahkan padapadha akhir abad ke-19 déning [[Hermann Emil Fischer]], kang uga arupa orang kang pertama kali berhasil men[[sintesis total]] senyawa ini.<ref>{{cite web|accessdate=2009-08-03|url=http://nobelprize.org/nobel_prizes/chemistry/laureates/1902/press.html |title=NobelNobèl Prize Presentation Speech by Professor Hj. Théel, President of the Swedish Royal Academy of Sciences|date=December 10, 1902}}</ref>
 
KabehKabèh atom nitrogen kafeina ing sabenere planar ([[hibridisasi orbital]] sp<sup>2</sup>), nyebapake molekul kafeina sipate [[aromatik]]. amerga kafeina kanti gampang diisakakake minangka produk samping proses dekafeinasi, kafeina biasane ora disentesis sacara kimiawi.<ref>{{cite web|author = Simon Tilling|publisher = [[Bristol University]]|url = http://www.chm.bris.ac.uk/webprojects2001/tilling/synthesis.htm|title = Crystalline Caffeine}}(kaunduh 25/11/12)</ref> Apabila diperlukan, kafeina isabisa disintesis dari [[dimetilurea]] dan [[asam malonat]].<ref>{{cite book|title = Beverages in Nutrition and Health|author = Ted Wilson, Norman J. Temple|page = 172|isbn = 1-58829-173-1|publisher = Humana Press|year = 2004}}</ref>
 
== Cathetan sikil ==