Vibrational characterization of E102 food additive by Raman and surface-enhanced Raman spectroscopy and theoretical studies

Vibrational characterization of E102 food additive by Raman and surface-enhanced Raman spectroscopy and theoretical studies

The well‐known food dye E102 could be detected in aqueous solutions by means of regular Raman and surface‐enhanced Raman scattering (SERS) spectroscopy at micromolar and nanomolar levels, respectively. The changes observed in the profile of the band at 1365 cm−1, characteristic of the ν(NN) mode...

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Veröffentlicht in:Journal of Raman spectroscopy 2005-06, Vol.36 (6-7), p.657-666
Hauptverfasser: Peica, N., Pavel, I., Cîntǎ Pînzaru, S., Rastogi, V. K., Kiefer, W.
Format: Artikel
Sprache:eng
Schlagworte:
Azo
density functional theory calculations
E102
food additives
Foods
Nanomaterials
Nanostructure
Neural networks
Raman scattering
Raman spectroscopy
surface-enhanced Raman scattering
tartrazine
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Zusammenfassung:The well‐known food dye E102 could be detected in aqueous solutions by means of regular Raman and surface‐enhanced Raman scattering (SERS) spectroscopy at micromolar and nanomolar levels, respectively. The changes observed in the profile of the band at 1365 cm−1, characteristic of the ν(NN) mode of the azo chromophore group, allowed us to establish the present species in the Raman and SERS solutions at different concentrations or pH values. Protonation at the azo group of the molecule was detected for acidic pH values
ISSN:0377-0486
1097-4555
DOI:10.1002/jrs.1354