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enable visual detection of GHB in various drinks. Remarkably, Ministry of Education Academic Research Fund Tier
2
this detection can be done through a simple mix-and-see (MOE2010-T2-2-030).
process, which takes less than 30 seconds.
Notes and references
The mechanism of the interaction between GHB Orange and
GHB was further explored. The hydroxyl group in the structure
of GHB Orange suggests that a hydrogen bond may form
between GHB Orange and GHB. To confirm the assumption,
NMR experiments were performed with different GHB:GHB
Orange ratios (Fig. 4). Upon increasing equivalents of GHB,
the proton in GHB Orange shifted up-field, especially for H8
and H9 (0.39 and 0.51 ppm respectively). This result illustrated
the formation of a hydrogen bond between GHB Orange and
GHB. Due to the formation of the hydrogen bond, the electron
intensity of GHB Orange was increased, and photo-induced
electron transfer (PET) effect was enhanced, which quenched
the fluorescence of GHB Orange.
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In summary, we have performed high-throughput screening
using 5500 in-house compounds, and identified GHB Orange as
a novel GHB fluorescent sensor. GHB Orange showed fluores-
cence quenching response to GHB. It was later proved to be
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9
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working best in 50% DMSO aqueous solution. Through a 10 http://www.drinksafetech.com/.
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simple mix-and-see process, GHB Orange is capable of detect-
ing the presence of GHB in different kinds of beverages with
explicit intensity change under the irradiation of a hand-held
365 nm lamp. NMR experiments confirmed the formation of a
hydrogen bond between GHB Orange and GHB. This discovery
will improve the protection against DFSA.
This study was supported by an intramural funding
from A*STAR (Agency for Science, Technology and Research,
Singapore) Biomedical Research Council and a Singapore
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2906 | Chem. Commun., 2014, 50, 2904--2906
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