Abstract
By using methyl orange as a competitive complexant, it was shown that solutions of poly(ethylene glycol), poly(propylene glycol) and poly(N-vinylpyrrolidone) equivalent to a concentration of 1.67 mM monomer are able to form soluble inclusion complexes with 0.20 mM solutions of α-, β- and γ-cyclodextrins. The complex formation is independent of polymer chain length. Poly(ethylene glycol) solutions complexed, on average with 40%, 45% and 75% of α-, β-, and γ-cyclodextrin, respectively. A poly(propylene glycol) solution complexed 55% α-cyclodextrin, 80% β-cyclodextrin and 90% γ-cyclodextrin. Poly(N-vinylpyrrolidone) solutions complexed on average with 90% of α-, β-, and γ-cyclodextrin.
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© 1996 Springer Science+Business Media Dordrecht
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Kildemark, N., Larsen, K.L., Zimmermann, W. (1996). Complex Formation of Unsaturated Cyclodextrin Solutions with Various Polymers. In: Szejtli, J., Szente, L. (eds) Proceedings of the Eighth International Symposium on Cyclodextrins. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-5448-2_43
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DOI: https://doi.org/10.1007/978-94-011-5448-2_43
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