ORGN 382 |
| Xingming Gao1, Yanling Zhang1, and Binghe Wang2. (1) Department of Chemistry, Georgia State University, 33 Gilmer St. SE, Atlanta, GA 30303, (2) Department of Chemsitry, Georgia State University, 33 Gilmer ST. SE, Atlanta, GA 30303 |
| A new water-soluble naphthalene-based fluorescent saccharide sensor (1) was synthesized. The effect of various carbohydrates on the fluorescent properties of compound 1 and the binding constants (Ka) between 1 and these carbohydrates were determined in 0.1 M phosphate buffer at pH 7.4. Compound 1 shows very significant fluorescence intensity changes at two wavelengths, 513 nm and 433 nm, upon addition of a sugar. For example, addition of fructose (50 mM) to the solution of 1 induced a 55% fluorescence intensity decrease at 513 nm, and a 35-fold fluorescence intensity increase at 433 nm, respectively. Therefore, this sensor can be used in ratio-metric sensing of sugars. The pH titration curves of 1 in the absence and presence of fructose (50 mM) shows a 93- and 200-fold fluorescence intensity increase at 433 nm, respectively, when the pH increased from 3 to 10. |
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Physical Organic, Combinatorial, Materials, Molecular Recognition
8:00 PM-10:00 PM, Tuesday, March 30, 2004 Anaheim Convention Center -- Hall A, Poster
Division of Organic Chemistry |