Study of inclusion complex formation between tropaeolin OO and β-cyclodextrin by spectrophotometry and Infrared spectroscopy

• Published in: Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy Vol. 65; no. 1; pp. 100 - 105
• Main Authors: Wang, Huai You, Han, Juan, Feng, Xia Guang, Pang, Yan Ling
• Format: Journal Article
• Language: English
• Published: England Elsevier B.V 01.09.2006
• Subjects: Azo Compounds - chemistry; Cyclodextrins - chemistry; Hydrogen-Ion Concentration; Inclusion Bodies; Inclusion complexes; Infrared spectroscopy; Kinetics; Osmolar Concentration; Solvents - chemistry; Spectrophotometry; Spectrophotometry, Infrared; Supramolecular chemistry; Tropaeolin OO; UV–vis spectrophotometry; β-Cyclodextrin; β-Cyclodextrin; Infrared spectroscopy; Tropaeolin OO; Inclusion complexes; UV–vis spectrophotometry; Supramolecular chemistry
• ISSN: 1386-1425
• DOI: 10.1016/j.saa.2005.09.034

The mechanism of the inclusion of tropaeolin OO (TPOO) and β-cyclodextrin (β-CD) has been studied by spectrophotometry. The inclusion depth of the guest molecule in the host molecule was demonstrated by infrared spectrometry. Effect of the pH, concentrations of β-CD, solvents and ionic strength on the inclusion of TPOO and β-CD were examined. The result showed that TPOO reacts with β-CD to form a 1:1 host–guest complex with an apparent formation constant of 1.50 × 10 3 l mol −1. The thermodynamic parameters of inclusion reaction, Δ G°, Δ H° and Δ S° were obtained.