Adsorption and oxidation of glycine on Au electrode: An in situ surface-enhanced infrared study
Adsorption and oxidation of glycine on Au electrode: An in situ surface-enhanced infrared study
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甘氨酸在金电极上的吸附和氧化：原位表面增强红外研究
DOI：
10.1016/j.elecom.2013.05.016
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发表时间：
2013
期刊：
影响因子：
--
通讯作者：
M. Osawa
中科院分区：
文献类型：
--
作者：
L.-C. Chen;T. Uchida;H.-C. Chang; M. Osawa
采用循环伏安法和原位表面增强红外光谱法研究了甘氨酸在金表面的吸附和氧化。红外光谱明确地表明，甘氨酸被两个氧原子吸附在垂直于表面的c - α - c键上。在甘氨酸氧化过程中，氰化物形成并在高电位下氧化为氰酸盐。结果还表明，氧化后的金表面形成了通过两个氮原子与表面结合的脲基双自由基（脱丙化脲）。结合文献报道的实验结果，讨论了甘氨酸电氧化的机理。
The adsorption and oxidation of glycine on Au surface are studied by cyclic voltammetry coupled with in situ surface-enhanced infrared spectroscopy. The infrared spectra definitely indicate that glycine is adsorbed on the electrode with two oxygen atoms directing the Cα–C bond perpendicular to the surface. During glycine oxidation, cyanide is formed and oxidized to cyanate at high potentials. It is also shown that ureylene biradical species (deprotpnated urea) bonded to the surface via two nitrogen atoms is formed on oxidized Au surface. Combining experimental results reported in the literature, the mechanism of glycine electrooxidation is discussed.