Literature DB >> 10814385

Visual sensing of saccharides promoted by resorcinol condensation products

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Abstract

[structure: see text] Heating aqueous DMSO solutions of five saccharides in the presence of 1-3 reveals that each receptor promotes solution colors characteristic for each sugar. New compound 3 allows the direct correlation of sugar concentration with visible region absorbance and/or fluorescence intensities.

Entities:  

Year:  2000        PMID： 10814385     DOI： 10.1021/ol9903990

Source DB:  PubMed          Journal:  Org Lett        ISSN： 1523-7052            Impact factor:   6.005


  5 in total

1.  Chromophore formation in resorcinarene solutions and the visual detection of mono- and oligosaccharides.

Authors:  Ming He; Rolanda J Johnson; Jorge O Escobedo; Patricia A Beck; Kyu Kwang Kim; Nadia N St Luce; Claude J Davis; Patrick T Lewis; Frank R Fronczek; Bruce J Melancon; Anthony A Mrse; W Dale Treleaven; Robert M Strongin
Journal:  J Am Chem Soc       Date:  2002-05-08       Impact factor: 15.419

2.  Postcolumn HPLC detection of mono- and oligosaccharides with a chemosensor.

Authors:  Kyu Kwang Kim; Jorge O Escobedo; Nadia N St Luce; Oleksandr Rusin; Douglas Wong; Robert M Strongin
Journal:  Org Lett       Date:  2003-12-25       Impact factor: 6.005

3.  Chiral recognition of amino acids by use of a fluorescent resorcinarene.

Authors:  Gerald I Richard; Hadi M Marwani; Shan Jiang; Sayo O Fakayode; Mark Lowry; Robert M Strongin; Isiah M Warner
Journal:  Appl Spectrosc       Date:  2008-05       Impact factor: 2.388

4.  Visual detection of cysteine and homocysteine.

Authors:  Oleksandr Rusin; Nadia N St Luce; Rezik A Agbaria; Jorge O Escobedo; Shan Jiang; Isiah M Warner; Fareed B Dawan; Kun Lian; Robert M Strongin
Journal:  J Am Chem Soc       Date:  2004-01-21       Impact factor: 15.419

5.  Direct detection of homocysteine.

Authors:  Weihua Wang; Jorge O Escobedo; Candace M Lawrence; Robert M Strongin
Journal:  J Am Chem Soc       Date:  2004-03-24       Impact factor: 15.419
  5 in total

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