The 2D arrays of Cu NDs were fabricated in high quality. Morphology of the substrates was observed by scanning electron microscopy. Surface plasmon resonance absorption was observed with different peaks in the range of 400-1400nm wavelengths that means the substrate is promising for SERS application. The Raman spectrum of Rhodamine 6G loaded on AAO substrates was much enhanced. | VNU Journal of Science: Mathematics – Physics, Vol. 34, No. 4 (2018) 110-114 2D-arrrays of Cu Nanodisks on Anodic Aluminum Oxide (AAO) Template for SERS Applications Nguyen Thi Yen Mai*, Nguyen Thi Ha Faculty of Engineering Physics and Nanotechnology, VNU University of Engineering and Technology, 144 Xuan Thuy, Cau Giay, Hanoi, Vietnam Received 26 September 2018 Revised 26 October 2018; Accepted 17 December 2018 Abstract. Copper nanodisks (Cu NDs) of 50 nm in size were prepared on square-inch anodic aluminum oxide substrates by RF-sputtering method. The samples were annealed at 450oC, then the walls of anodic aluminum oxide (AAO) substrates were lift off in a solution of acid phosphoric. The 2D arrays of Cu NDs were fabricated in high quality. Morphology of the substrates was observed by scanning electron microscopy. Surface plasmon resonance absorption was observed with different peaks in the range of 400-1400nm wavelengths that means the substrate is promising for SERS application. The Raman spectrum of Rhodamine 6G loaded on AAO substrates was much enhanced. Keyword: Anodic aluminum oxide (AAO) tempelate, Cu nanodisk, SERS 1. Introduction In recent decades, chemical analysis of food achieves continuous advances with significant improvements in automation, sensitivity and accuracy. Two widely used analytical instruments are gas chromatography (GC) and high-performance liquid chromatography (HPLC). They are often combined with UV-visible spectrophotometry, nuclear magnetic resonance and mass spectrometry to identify the molecular characteristics of specific peaks [1]. The disadvantages of those method are time-consuming, the need to be analyzed in the laboratory. It is essential to develop simple, portable, rapid and sensitive methods for food analysis, especially for food safety. Infrared and Raman spectroscopy have been developed since the early 20th century. They are rapid and nondestructive tools to identify raw materials and for quality inspection [2]. .
