A new class of ‘switch off’ anthracenecarboxamide-based sensing probes (1–3) for the detection of picric acid (PA) was designed and synthesized. Probe 1 exhibited the highest sensitivity and selectivity toward PA, enabling complete fluorescence quenching and exhibiting a high association constant (4.14 × 10⁵ M⁻¹) with a 1:1 stoichiometric ratio of 1 to PA in EtOH. Probe 1 was able to detect PA through multiple synergic interactions such as hydrogen bonding, π–π interactions between the electron-rich aromatic rings of anthracene and the electron-deficient aromatic ring of PA that resulted in a favorable fluorescence resonance energy transfer from the latter to the former. The ability of probe 1 to sense PA was investigated by UV–visible, fluorescence, and ¹H NMR spectroscopies, as well as DFT calculations.

一类新的“的关闭”基于anthracenecarboxamide传感探头（1 - 3）用于检测苦味酸（PA）的设计和合成。探针1对PA表现出最高的灵敏度和选择性，能够实现完全的荧光淬灭，并在EtOH中以1与PA的化学计量比为1：1的方式具有高缔合常数（4.14×10 ⁵  M ^-1）。探针1能够通过多种协同相互作用（例如氢键，π – π）检测PA蒽的富电子芳环与PA的缺电子芳环之间的相互作用，导致了从后者到前者的良好荧光共振能量转移。通过紫外可见光，荧光和¹ H NMR光谱以及DFT计算，研究了探针1感测PA的能力。