A dansyl fluorescent pH probe with wide responsive range in aqueous solution.

Dansyl group Fluorescence probe Wide pH range pH sensitivity

Journal

Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy
ISSN: 1873-3557
Titre abrégé: Spectrochim Acta A Mol Biomol Spectrosc
Pays: England
ID NLM: 9602533

Informations de publication

Date de publication:
05 Dec 2019
Historique:
received: 12 04 2019
revised: 01 07 2019
accepted: 07 07 2019
pubmed: 16 7 2019
medline: 16 7 2019
entrez: 16 7 2019
Statut: ppublish

Résumé

A fluorescent pH probe based on diphenylalanine-modified dansyl (FF-Dns) was designed and synthesized. The probe showed sensitive fluorescence emission to pH change over a wide range of 1-13 in aqueous solution. At pH 4-10, FF-Dns displayed the characteristic fluorescent emission of dansyl group (yellow); while protonation of the dimethylamino group caused a very weak fluorescence emission at pH 1-4, and deprotonation of the sulfonamide group caused an emission blue-shift to the green region at pH 11-13. These properties endow FF-Dns with the potential to detect pH variation in physiological environments.

Identifiants

pubmed: 31306960
pii: S1386-1425(19)30738-3
doi: 10.1016/j.saa.2019.117348
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

117348

Informations de copyright

Copyright © 2019 Elsevier B.V. All rights reserved.

Auteurs

Yan Wang (Y)

School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, PR China.

Lihan Zeng (L)

School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, PR China.

Juntan Zhou (J)

School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, PR China.

Bing Jiang (B)

School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, PR China.

Li Zhao (L)

School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, PR China. Electronic address: zhaol@btbu.edu.cn.

Ce Wang (C)

School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, PR China.

Baocai Xu (B)

School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, PR China. Electronic address: xubaoc@btbu.edu.cn.

Classifications MeSH