Abstract
A binding study of porphyrin phosphonates ( 1, 2), porphyrin–oligopeptide conjugates ( 3– 5), porphyrin–fluorescein ( 6), and porphyrin–methyl red ( 7) conjugates to saccharides and alkyl pyranosides showed strong interaction in aqueous media and DMSO. The UV–Vis, fluorescence, 1H-, 31P-NMR, and IR spectroscopy were used to study the mechanisms of complexation. Participation of hydrogen bonds in the formation of porphyrin–saccharide complexes was demonstrated.
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