Detection of moisture in DMSO and raw food products by using an anthracene-based fluorescence OFF-ON chemosensor

In this manuscript, an easy-to-prepare anthracene-based Schiff base L was synthesized by condensing an equimolar amount of 9-antracencecarboxaldehyde with 2-aminothiazole. The molecular structure of L was characterized by various spectral data and single crystal. The receptor L showed weak emission in DMSO due to the C = N isomerization and photoinduced electron transfer. Upon addition of a trace amount of water to the solution of L in DMSO, caused a significant enhancement. Using L, the water content in DMSO can be detected down to 0.0243 wt%. The water sensing mechanism by L was established by performing fluorescence life-time, UV-Vis, DLS, SEM and DFT studies. The L-H2O complex formation is reversible upon the addition of DMSO. Finally, sensor L was applied for moisture detection in a variety of raw food components, including sugar, salt, wheat, and commercial product washing powder.