In situ infrared spectroscopy study of sucrose up to 14 GPa

The effect of high pressure on the vibrational modes of sucrose was investigated up to 14 GPa by in situ infrared spectroscopy using a diamond anvil cell. It was observed a shift toward higher frequencies induced by pressure for the modes associated to CH, CO and CC vibrations, as expected. On the other hand, both the OH stretching broad band around 3200–3600 cm−1 and the well-defined band associated to the non-bonded OH of sucrose shifted to lower frequencies, thus indicating, in the latter case, the formation of a hydrogen bond induced by pressure. The overall behavior of the infrared spectrum under pressure was completely reversible upon pressure release, revealing the stability of sucrose up to 14 GPa under nearly hydrostatic conditions.