Literature DB >> 24727172

Experimental Raman and IR spectral and theoretical studies of vibrational spectrum and molecular structure of Pantothenic acid (vitamin B5).

Mayuri Srivastava1, N P Singh2, R A Yadav3.   

Abstract

Vibrational spectrum of Pantothenic acid has been investigated using experimental IR and Raman spectroscopies and density functional theory methods available with the Gaussian 09 software. Vibrational assignments of the observed IR and Raman bands have been proposed in light of the results obtained from computations. In order to assign the observed IR and Raman frequencies the potential energy distributions (PEDs) have also been computed using GAR2PED software. Optimized geometrical parameters suggest that the overall symmetry of the molecule is C1. The molecule is found to possess eight conformations. Conformational analysis was carried out to obtain the most stable configuration of the molecule. In the present paper the vibrational features of the lowest energy conformer C-I have been studied. The two methyl groups have slightly distorted symmetries from C3V. The acidic OH bond is found to be the smallest one. To investigate molecular stability and bond strength we have used natural bond orbital analysis (NBO). Charge transfer occurs in the molecule have been shown by the calculated highest occupied molecular orbital-lowest unoccupied molecular orbital (HOMO-LUMO) energies. The mapping of electron density iso-surface with electrostatic potential (ESP), has been carried out to get the information about the size, shape, charge density distribution and site of chemical reactivity of the molecule.
Copyright © 2014 Elsevier B.V. All rights reserved.

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Keywords:  Electrostatic potential; FTIR spectra; HOMO–LUMO; Molecular geometry; PEDs; Raman spectra

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Year:  2014        PMID: 24727172     DOI: 10.1016/j.saa.2014.02.121

Source DB:  PubMed          Journal:  Spectrochim Acta A Mol Biomol Spectrosc        ISSN: 1386-1425            Impact factor:   4.098


  1 in total

1.  Multifunctional food supplements based on layered zinc hydroxide salts intercalated with vitamin anions and adsolubilized with vanillin.

Authors:  Ana Cristina Trindade Cursino; Natália Cristina Zanotelli; Renata Mello Giona; Rodrigo Leonardo de Oliveira Basso; Daniela Zambelli Mezalira
Journal:  J Food Sci Technol       Date:  2020-11-02       Impact factor: 3.117

  1 in total

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