Pyrenoviologen-based fluorescent sensor for detection of picric acid in aqueous solution
Pyrenoviologen-based fluorescent sensor for detection of picric acid in aqueous solution
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DOI：
10.1016/j.cclet.2019.09.039
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发表时间：
2019-09
影响因子：
9.1
通讯作者：
N. Yan;Jiale Song;Fengyan Wang;Longwang Kan;Jiahang Song;Weiling Wang;Wenqiang Ma;Weidong Zhang-Weido
中科院分区：
文献类型：
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作者：
N. Yan;Jiale Song;Fengyan Wang;Longwang Kan;Jiahang Song;Weiling Wang;Wenqiang Ma;Weidong Zhang-Weido
合成了两种高发射率的蛋白紫精衍生物，并将其用于苦味酸（PA）的荧光传感器，具有良好的灵敏度和选择性。该传感器的灵敏度归因于阳离子蛋白紫精对苦味酸根阴离子的特异性静电缔合效应，这也使传感器在具有类似结构的其他化合物中具有特殊的选择性。它们之间的电子转移归因于荧光响应。荧光寿命的测量表明，淬灭是静态的性质。新型高效的基于蛋白紫精衍生物的传感器为制造现实生活中的PA传感器提供了一种策略。
Two highly emissive pyrenoviologen derivatives were synthesized and used to fabricate fluorescent sensors for detection of picric acid (PA) with good sensitivity and selectivity. The sensitivity of the sensor was attributed to the specific electrostatic association effect of the cationic pyrenoviologens to the picrate anions, which also gave the sensor special selectivity among other compounds with similar structure. The electron transfer between them was attributed to the fluorescence response. Fluorescence lifetime measurements revealed that the quenching is static in nature. The novel and efficient pyrenoviologen derivatives-based sensors offered a strategy to fabricate real-life PA sensor.