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Zhang Deqing - One of the best experts on this subject based on the ideXlab platform.

  • Identification and Characterization of Volatile Organic Compounds of Fresh Plant Using Headspace Combined with Surface-Enhanced Raman Scattering
    Journal of Food Processing and Technology, 2015
    Co-Authors: Si Minzhen, Zhang Chuanyun, Zhang Deqing
    Abstract:

    The spectra of volatiles of fresh garlic, Chinese Chive and scallion plants were successfully recorded by headspace combined with surface-enhanced Raman scattering using the portable Raman spectrometer. For garlic: high intensity bands are present in 1622, 1397, 1287, 1182, 711, 569, 461 cm-1 and low intensity bands are present in 1017, 979, 918, 307 cm-1. For Chinese Chives: the high intensity band is present in 672 cm-1 and low intensity bands are present in 1618, 1396, 1289, 1185, 575, 412, 274 cm-1 . For scallion high intensity bands are present in 699, 1023 cm-1 and low intensity bands are present in 369, 887, 1084, 1314 cm-1 . The main volatiles of fresh garlic, Chinese Chive and scallion are diallyl disulfide, allyl methyl sulfide and 1-propanethiol respectively. As the bulk concentration changes, different conformers are absorbed on silver.

Masfria Masfria - One of the best experts on this subject based on the ideXlab platform.

  • Penetapan Kadar Kalium, Kalsium Dan Natrium Pada Daun Kucai (Allium Schoenoprasum, L.)Segar Dan Direbus Secara Spektrofotometri Serapan Atom
    Journal of Pharmaceutical And Sciences, 2019
    Co-Authors: Iksen Iksen, Ginda Haro, Masfria Masfria
    Abstract:

    Chives (Allium schoenoprasum L.) is a long-lived plant that is very easy to grow. This plant is known as the vegetable of the Liliaceae family. Traditionally, Chives are used as anti-hypertension and anti lithogenesis drugs. This study aims to determine the differences and compare the amount of potassium, calcium, and sodium in fresh and boiled Chives. The method chosen in this study was atomic absorption spectrophotometry and performed at a wavelength of 766.5 nm, 422.7 nm, dan 589.0 nm. The results showed the level of potassium in Chives is (321.1147± 0.9891) mg/100 g and the boiled Chives for (169.2157± 1.9352) mg/100 g. Levels of calcium in fresh Chives (47.4054± 0.7960) mg/100 g and boiled Chives for (43.8424± 0.1995) mg/100 g. Levels of sodium in fresh Chives (10.0729± 0.0619) mg/100 g and boiled Chives for (4.2025± 0.0564) mg/100 g. The Chives decreasing percentage after boiled for potassium is 47.30%, 7.52 % for calcium, and 58.28% for sodium. Statistically different test average content of potassium, calcium, and sodium between fresh Chives and boiled using the F distribution, concluded that the content of potassium, calcium, and sodium in fresh Chive significantly higher than boiled Chives.

  • PENETAPAN KADAR KALIUM, KALSIUM, DAN NATRIUM PADA DAUN KUCAI (Allium schoenoprasum L.) SEGAR DAN DIREBUS SECARA SPEKTROFOTOMETRI SERAPAN ATOM
    'Universitas Tjut Nyak Dhien', 2019
    Co-Authors: Iksen Iksen, Haro Ginda, Masfria Masfria
    Abstract:

    Chives (Allium schoenoprasum L.) is a long-lived plant that is very easy to grow. This plant is known as the vegetable of the Liliaceae family. Traditionally, Chives are used as anti-hypertension and anti lithogenesis drugs. This study aims to determine the differences and compare the amount of potassium, calcium, and sodium in fresh and boiled Chives. The method chosen in this study was atomic absorption spectrophotometry and performed at a wavelength of 766.5 nm, 422.7 nm, dan 589.0 nm. The results showed the level of potassium in Chives is (321.1147± 0.9891) mg/100 g and the boiled Chives for (169.2157± 1.9352) mg/100 g. Levels of calcium in fresh Chives (47.4054± 0.7960) mg/100 g and boiled Chives for (43.8424± 0.1995) mg/100 g. Levels of sodium in fresh Chives (10.0729± 0.0619) mg/100 g and boiled Chives for (4.2025± 0.0564) mg/100 g. The Chives decreasing percentage after boiled for potassium is 47.30%, 7.52 % for calcium, and 58.28% for sodium. Statistically different test average content of potassium, calcium, and sodium between fresh Chives and boiled using the F distribution, concluded that the content of potassium, calcium, and sodium in fresh Chive significantly higher than boiled Chives.Kucai (Allium schoenoprasum, L.) adalah tanaman yang berumur panjang (perrenial) yang sangat mudah tumbuh. Tanaman ini dikenal sebagai sayuran dari keluarga Liliaceae. Secara tradisional, kucai digunakan sebagai obat anti hipertensi dan peluruh batu ginjal. Tujuan penelitian ini adalah untuk untuk mengetahui perbedaan kandungan kalium, kalsium, dan natrium pada kucai yang segar dan direbus. Metode yang dipilih dalam penelitian ini adalah secara spektrofotometri serapan atom yang dilakukan pada panjang gelombang 766,5 nm , 422,7 nm, dan 589,0 nm. Hasil penelitian ini menunjukkan kadar kalium pada daun kucai segar sebesar (321,1147±0,9891) mg/100 g dan pada daun kucai rebus sebesar (169,2157±1,9352) mg/100 g. Kadar kalsium pada daun kucai segar sebesar (47,4054±0,7960) mg/100 g dan pada daun kucai rebus sebesar (43,8424±0,1995) mg/100 g. Kadar natrium pada daun kucai segar sebesar (10,0729±0,0619) mg/100 g sedangkan pada daun kucai rebus sebesar (4,2025±0,0564) mg/100 g. Sedangkan persentase penurunan kadar mineral setelah direbus untuk kalium adalah 47,30%, untuk kalsium sebesar 7,52%, dan untuk natrium sebesar 58,28 %.Secara statistik uji beda rata-rata kandungan kalium, kalsium, dan natrium antara daun kucai segar dan rebus dengan menggunakan distribusi F, menyimpulkan bahwa kandungan kalium, kalsium, dan natrium pada daun kucai segar lebih tinggi secara signifikan dari daun kucai rebus

Si Minzhen - One of the best experts on this subject based on the ideXlab platform.

  • Identification and Characterization of Volatile Organic Compounds of Fresh Plant Using Headspace Combined with Surface-Enhanced Raman Scattering
    Journal of Food Processing and Technology, 2015
    Co-Authors: Si Minzhen, Zhang Chuanyun, Zhang Deqing
    Abstract:

    The spectra of volatiles of fresh garlic, Chinese Chive and scallion plants were successfully recorded by headspace combined with surface-enhanced Raman scattering using the portable Raman spectrometer. For garlic: high intensity bands are present in 1622, 1397, 1287, 1182, 711, 569, 461 cm-1 and low intensity bands are present in 1017, 979, 918, 307 cm-1. For Chinese Chives: the high intensity band is present in 672 cm-1 and low intensity bands are present in 1618, 1396, 1289, 1185, 575, 412, 274 cm-1 . For scallion high intensity bands are present in 699, 1023 cm-1 and low intensity bands are present in 369, 887, 1084, 1314 cm-1 . The main volatiles of fresh garlic, Chinese Chive and scallion are diallyl disulfide, allyl methyl sulfide and 1-propanethiol respectively. As the bulk concentration changes, different conformers are absorbed on silver.

Iksen Iksen - One of the best experts on this subject based on the ideXlab platform.

  • Penetapan Kadar Kalium, Kalsium Dan Natrium Pada Daun Kucai (Allium Schoenoprasum, L.)Segar Dan Direbus Secara Spektrofotometri Serapan Atom
    Journal of Pharmaceutical And Sciences, 2019
    Co-Authors: Iksen Iksen, Ginda Haro, Masfria Masfria
    Abstract:

    Chives (Allium schoenoprasum L.) is a long-lived plant that is very easy to grow. This plant is known as the vegetable of the Liliaceae family. Traditionally, Chives are used as anti-hypertension and anti lithogenesis drugs. This study aims to determine the differences and compare the amount of potassium, calcium, and sodium in fresh and boiled Chives. The method chosen in this study was atomic absorption spectrophotometry and performed at a wavelength of 766.5 nm, 422.7 nm, dan 589.0 nm. The results showed the level of potassium in Chives is (321.1147± 0.9891) mg/100 g and the boiled Chives for (169.2157± 1.9352) mg/100 g. Levels of calcium in fresh Chives (47.4054± 0.7960) mg/100 g and boiled Chives for (43.8424± 0.1995) mg/100 g. Levels of sodium in fresh Chives (10.0729± 0.0619) mg/100 g and boiled Chives for (4.2025± 0.0564) mg/100 g. The Chives decreasing percentage after boiled for potassium is 47.30%, 7.52 % for calcium, and 58.28% for sodium. Statistically different test average content of potassium, calcium, and sodium between fresh Chives and boiled using the F distribution, concluded that the content of potassium, calcium, and sodium in fresh Chive significantly higher than boiled Chives.

  • PENETAPAN KADAR KALIUM, KALSIUM, DAN NATRIUM PADA DAUN KUCAI (Allium schoenoprasum L.) SEGAR DAN DIREBUS SECARA SPEKTROFOTOMETRI SERAPAN ATOM
    'Universitas Tjut Nyak Dhien', 2019
    Co-Authors: Iksen Iksen, Haro Ginda, Masfria Masfria
    Abstract:

    Chives (Allium schoenoprasum L.) is a long-lived plant that is very easy to grow. This plant is known as the vegetable of the Liliaceae family. Traditionally, Chives are used as anti-hypertension and anti lithogenesis drugs. This study aims to determine the differences and compare the amount of potassium, calcium, and sodium in fresh and boiled Chives. The method chosen in this study was atomic absorption spectrophotometry and performed at a wavelength of 766.5 nm, 422.7 nm, dan 589.0 nm. The results showed the level of potassium in Chives is (321.1147± 0.9891) mg/100 g and the boiled Chives for (169.2157± 1.9352) mg/100 g. Levels of calcium in fresh Chives (47.4054± 0.7960) mg/100 g and boiled Chives for (43.8424± 0.1995) mg/100 g. Levels of sodium in fresh Chives (10.0729± 0.0619) mg/100 g and boiled Chives for (4.2025± 0.0564) mg/100 g. The Chives decreasing percentage after boiled for potassium is 47.30%, 7.52 % for calcium, and 58.28% for sodium. Statistically different test average content of potassium, calcium, and sodium between fresh Chives and boiled using the F distribution, concluded that the content of potassium, calcium, and sodium in fresh Chive significantly higher than boiled Chives.Kucai (Allium schoenoprasum, L.) adalah tanaman yang berumur panjang (perrenial) yang sangat mudah tumbuh. Tanaman ini dikenal sebagai sayuran dari keluarga Liliaceae. Secara tradisional, kucai digunakan sebagai obat anti hipertensi dan peluruh batu ginjal. Tujuan penelitian ini adalah untuk untuk mengetahui perbedaan kandungan kalium, kalsium, dan natrium pada kucai yang segar dan direbus. Metode yang dipilih dalam penelitian ini adalah secara spektrofotometri serapan atom yang dilakukan pada panjang gelombang 766,5 nm , 422,7 nm, dan 589,0 nm. Hasil penelitian ini menunjukkan kadar kalium pada daun kucai segar sebesar (321,1147±0,9891) mg/100 g dan pada daun kucai rebus sebesar (169,2157±1,9352) mg/100 g. Kadar kalsium pada daun kucai segar sebesar (47,4054±0,7960) mg/100 g dan pada daun kucai rebus sebesar (43,8424±0,1995) mg/100 g. Kadar natrium pada daun kucai segar sebesar (10,0729±0,0619) mg/100 g sedangkan pada daun kucai rebus sebesar (4,2025±0,0564) mg/100 g. Sedangkan persentase penurunan kadar mineral setelah direbus untuk kalium adalah 47,30%, untuk kalsium sebesar 7,52%, dan untuk natrium sebesar 58,28 %.Secara statistik uji beda rata-rata kandungan kalium, kalsium, dan natrium antara daun kucai segar dan rebus dengan menggunakan distribusi F, menyimpulkan bahwa kandungan kalium, kalsium, dan natrium pada daun kucai segar lebih tinggi secara signifikan dari daun kucai rebus

Zhang Chuanyun - One of the best experts on this subject based on the ideXlab platform.

  • Identification and Characterization of Volatile Organic Compounds of Fresh Plant Using Headspace Combined with Surface-Enhanced Raman Scattering
    Journal of Food Processing and Technology, 2015
    Co-Authors: Si Minzhen, Zhang Chuanyun, Zhang Deqing
    Abstract:

    The spectra of volatiles of fresh garlic, Chinese Chive and scallion plants were successfully recorded by headspace combined with surface-enhanced Raman scattering using the portable Raman spectrometer. For garlic: high intensity bands are present in 1622, 1397, 1287, 1182, 711, 569, 461 cm-1 and low intensity bands are present in 1017, 979, 918, 307 cm-1. For Chinese Chives: the high intensity band is present in 672 cm-1 and low intensity bands are present in 1618, 1396, 1289, 1185, 575, 412, 274 cm-1 . For scallion high intensity bands are present in 699, 1023 cm-1 and low intensity bands are present in 369, 887, 1084, 1314 cm-1 . The main volatiles of fresh garlic, Chinese Chive and scallion are diallyl disulfide, allyl methyl sulfide and 1-propanethiol respectively. As the bulk concentration changes, different conformers are absorbed on silver.