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Structure investigation of beta-D-fructose crystal under high pressure: Raman scattering, IR absorption, and synchrotron X-ray diffraction

文献类型： 外文期刊

作者： Yao, Xueshuang 1 ; Fu, Chao 1 ; Zhang, Sinan 1 ; Cheng, Lina 2 ; Jiang, Zhuo 1 ;

作者机构： 1.South China Agr Univ, Coll Food Sci, Guangzhou 510640, Peoples R China

2.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Minist Agr,Guangdong Key Lab Agr Prod Proc, Guangzhou 510610, Peoples R China

期刊名称：JOURNAL OF MOLECULAR STRUCTURE （ 影响因子：3.196； 五年影响因子：2.618 ）

ISSN： 0022-2860

年卷期： 2020 年 1220 卷

页码：

收录情况： SCI

摘要： To explore the properties of D-fructose under high pressure, we apply Raman, mid-infrared spectroscopy and X-ray diffraction to study the structure changes of D-fructose crystals. It has been revealed that D-fructose crystals underwent structural rearrangement at around 4.2-4.6 GPa, involving the generation of C-H center dot center dot center dot O hydrogen bonds and reducing the role of O-H center dot center dot center dot O hydrogen bonds. High-pressure Raman spectra indicated that the structure changed greatly at around 4.6 GPa, associated with the modification of bending vibrations of CH2 units and the disappearance of stretching vibrations of CH groups. In high-pressure mid-infrared experiments, the transition occured at around 4.2 GPa, with the changes of internal modes and disappearance of stretching vibrations of CH groups. Our X-ray diffraction experiments showed that the crystal lattice of D-fructose has been obviously modified under high pressure. All the diffraction peaks shift towards higher two-theta angles, which is due to the reduced interplanar distances as well as decrement of unit cell volume under high pressure. Furthermore, the structure rearrangement of D-fructose under high pressure is reversible. For the first time, the structure of D-fructose crystals was dynamically analyzed under high pressure, and we proposed the possible hydrogen bond changes, which is closely related to the sweetness and other properties of fructose. (C) 2020 Elsevier B.V. All rights reserved.

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