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.