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(NN) mode...
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| Veröffentlicht in: | Journal of Raman spectroscopy 2005-06, Vol.36 (6-7), p.657-666 |
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| container_title | Journal of Raman spectroscopy |
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| creator | Peica, N. Pavel, I. Cîntǎ Pînzaru, S. Rastogi, V. K. Kiefer, W. |
| description | 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(NN) 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 |
| doi_str_mv | 10.1002/jrs.1354 |
| format | Article |
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A strong chemical interaction of E102 with colloidal particles was evidenced and an adsorbed geometry was proposed. 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K.</creatorcontrib><creatorcontrib>Kiefer, W.</creatorcontrib><title>Vibrational characterization of E102 food additive by Raman and surface-enhanced Raman spectroscopy and theoretical studies</title><title>Journal of Raman spectroscopy</title><addtitle>J. Raman Spectrosc</addtitle><description>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(NN) 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 <3. In the pH range 3–8, no changes in the molecular species were observed. Density functional theory (DFT)‐calculated geometries, harmonic vibrational modes and Raman scattering activities for E102 were in good agreement with the experimental data, a complete vibrational assignment being proposed. A strong chemical interaction of E102 with colloidal particles was evidenced and an adsorbed geometry was proposed. Copyright © 2005 John Wiley & Sons, Ltd.</description><subject>Azo</subject><subject>density functional theory calculations</subject><subject>E102</subject><subject>food additives</subject><subject>Foods</subject><subject>Nanomaterials</subject><subject>Nanostructure</subject><subject>Neural networks</subject><subject>Raman scattering</subject><subject>Raman spectroscopy</subject><subject>surface-enhanced Raman scattering</subject><subject>tartrazine</subject><issn>0377-0486</issn><issn>1097-4555</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><recordid>eNp90U1vEzEQBmALgUQISPwEn4DLlnHsXe8eoZRCVUBqoRytWXusuGzWqe0AoX--m6ZC6gFOlsaP5kMvY88FHAiAxevLlA-ErNUDNhPQ6UrVdf2QzUBqXYFqm8fsSc6XANB1jZix64vQJywhjjhwu8SEtlAKf25LPHp-JGDBfYyOo3OhhJ_E-y0_wxWOHEfH8yZ5tFTRuMTRkrv7ymuyJcVs43p768qSYqIS7DQnl40LlJ-yRx6HTM_u3jn79v7o6-GH6vTL8cfDN6eVlU2jKqlVK52y0rcOle9870jazjW-tih7VECiQy88eOckNS2CBgu-16CbqYOcs5f7vusUrzaUi1mFbGkYcKS4yUa3k5St2skX_5WLru6kmtaZs1d7aKcbcyJv1imsMG2NALPLwUw5mF0OE6329FcYaPtPZ07Ozu_7kAv9_usx_TCNlro23z8fm0-iu3gL6ty8kzebZJrB</recordid><startdate>200506</startdate><enddate>200506</enddate><creator>Peica, N.</creator><creator>Pavel, I.</creator><creator>Cîntǎ Pînzaru, S.</creator><creator>Rastogi, V. 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K. ; Kiefer, W.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3664-37483d4c3f8da4f9fbde3c9d6f5ca3ba40e19af1f0fdd3e68a070c0fb70763663</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>Azo</topic><topic>density functional theory calculations</topic><topic>E102</topic><topic>food additives</topic><topic>Foods</topic><topic>Nanomaterials</topic><topic>Nanostructure</topic><topic>Neural networks</topic><topic>Raman scattering</topic><topic>Raman spectroscopy</topic><topic>surface-enhanced Raman scattering</topic><topic>tartrazine</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Peica, N.</creatorcontrib><creatorcontrib>Pavel, I.</creatorcontrib><creatorcontrib>Cîntǎ Pînzaru, S.</creatorcontrib><creatorcontrib>Rastogi, V. 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Raman Spectrosc</addtitle><date>2005-06</date><risdate>2005</risdate><volume>36</volume><issue>6-7</issue><spage>657</spage><epage>666</epage><pages>657-666</pages><issn>0377-0486</issn><eissn>1097-4555</eissn><abstract>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(NN) 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 <3. In the pH range 3–8, no changes in the molecular species were observed. Density functional theory (DFT)‐calculated geometries, harmonic vibrational modes and Raman scattering activities for E102 were in good agreement with the experimental data, a complete vibrational assignment being proposed. A strong chemical interaction of E102 with colloidal particles was evidenced and an adsorbed geometry was proposed. Copyright © 2005 John Wiley & Sons, Ltd.</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><doi>10.1002/jrs.1354</doi><tpages>10</tpages></addata></record> |
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| subjects | Azo density functional theory calculations E102 food additives Foods Nanomaterials Nanostructure Neural networks Raman scattering Raman spectroscopy surface-enhanced Raman scattering tartrazine |
| title | Vibrational characterization of E102 food additive by Raman and surface-enhanced Raman spectroscopy and theoretical studies |
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