Solid and liquid state investigations of mandelic acid cyclodextrin complexes

Abstract

In the present study the solid and liquid phase behaviour of mandelic acid cyctodextrin systems were studied. The samples were prepared using dry grinding/kneading technique in the absence of any solvent. Thermoanalytical methods (TG, DSC, EGD) were used to characterise the solid compounds. In liquid phase the stoichiometry and the stability constants of the complexes formed were determined using UV spectrophotometry. Partial complex formation was found in case of all cyclodextrins used. The amount of uncomplexed mandelic acid varied between 10--20% of the total guest content.

The influence of β‐cyclodextrin on goaty flavour ‐ Characterization of synthetic inclusion complexes with capric acid and caprylicacid

“…Various methods, such as ultraviolet (UV), infrared (IR), X-ray spectroscopy and chromatography are widely used to demonstrate the formation of an inclusion complex. The application of thermal analysis has also been reported in this field (Fodor et al, 1997;Yilmaz et al, 1995). Nuclear magnetic resonance (NMR) spectroscopy has also been shown to be useful in the study inclusion complexes, since the 1 H NMR chemical shifts (d) of both the interior protons of bCD and the guest nuclei can be analysed to provide information about the inclusion mode, stoichiometry and binding affinity of the inclusion complexes (Wilson and Verrall, 1998).…”

Odor Adsorption Kinetics on Modified Textile Materials Using Quartz Microbalance Technique

“…They are produced by the enzymatic degradation of starch by means of α-glucosidase or α-amylase. The most notable feature of cyclodextrin is their ability to form solid inclusion complexes with a very wide range of solid, liquid and gaseous compounds by a phenomenon of molecular complexation [3,12]. In these complexes, a guest molecule is held within the cavity of the cyclodextrin host molecule [3,13].…”