"

Cookies ussage consent

Our site saves small pieces of text information (cookies) on your device in order to deliver better content and for statistical purposes. You can disable the usage of cookies by changing the settings of your browser. By browsing our site without changing the browser settings you grant us permission to store that information on your device.

I agree, do not show this message again.

Raman and surface-enhanced Raman studies of the food additive sodium benzoate

N. PEICA1, C. LEHENE2, N. LEOPOLD2, O. COZAR2,* , W. KIEFER1

Affiliation

  1. Institut für Physikalische Chemie, Universität Würzburg, Am Hubland, D-97074 Würzburg, Germany
  2. Faculty of Physics, Babeş-Bolyai University, Kogălniceanu 1, 400084 Cluj-Napoca, Romania

Abstract

Raman spectroscopy was used for the study of sodium benzoate, in the solid state, as well in different acid and basic aqueous solutions. The surface-enhanced Raman scattering (SERS) spectra of sodium benzoate solutions in the 4.5–7 pH range were also recorded. Both, Raman and SERS pH dependent spectra reveal the transition of sodium benzoate from the undissociated to the anionic molecular form. The SERS spectra prove a chemical interaction of benzoate molecules with the silver colloidal particles through the lone pair electrons of the oxygen atoms of the carboxylate functional group. The orientation of the molecules on the silver surface was discussed..

Keywords

Benzoate, Food additive, IR, Raman, Surface-enhanced Raman.

Submitted at: May 30, 2007
Accepted at: Sept. 18, 2007

Citation

N. PEICA, C. LEHENE, N. LEOPOLD, O. COZAR, W. KIEFER, Raman and surface-enhanced Raman studies of the food additive sodium benzoate, Journal of Optoelectronics and Advanced Materials Vol. 9, Iss. 9, pp. 2943-2948 (2007)