Formation of the intermediate nitronyl nitroxide-anthracene dyad sensing saccharides.

We design a new saccharides sensor based on the ensemble of compound 2 with a boronic group and compound 3 with two phenolic -OH groups, taking advantage of the fluorescence quenching ability of nitronyl nitroxides and reversible boronate formation between boronic acid and diol. The results show that the fluorescence of compound 2 was largely quenched upon addition of compound 3 due to the formation of the intermediate nitronyl nitroxide-anthracene dyad 1. Sequential addition of saccharides such as fructose to the ensemble of compounds 2 and 3 together with dyad 1 induced the fluorescence enhancement. These results clearly demonstrate the possibility to employ the ensemble of compounds 2 and 3 (with dyad 1) to sense saccharides.