The first known synthetic molecular colour sensor for saccharides is designed utilizing the boronic acid–amine interaction and visible colour changes were observed upon interaction with saccharides in neutral aqueous solutions.
K. R. A. S. Sandanayake and S. Shinkai, J. Chem. Soc., Chem. Commun., 1994, 1083 DOI: 10.1039/C39940001083
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