Synthesis and Characterization of the Inclusion Complex of β-cyclodextrin and Azomethine

被引：215

作者：

Sambasevam, Kavirajaa Pandian ^{[1
]}

Mohamad, Sharifah ^{[1
]}

Sarih, Norazilawati Muhamad ^{[1
]}

Ismail, Nor Atiqah ^{[1
]}

机构：

[1] Univ Malaya, Dept Chem, Fac Sci, Kuala Lumpur 50603, Malaysia

来源：

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES | 2013年 / 14卷 / 02期

关键词：

beta-cyclodextrin; azomethine; Schiff bases; inclusion complex; CROSS-LINKING; SPECTROFLUOROMETRY;

D O I：

10.3390/ijms14023671

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

A beta-cyclodextrin (beta-Cyd) inclusion complex containing azomethine as a guest was prepared by kneading method with aliquot addition of ethanol. The product was characterized by Fourier Transform Infrared ( FTIR) spectrometer, H-1 Nuclear Magnetic Resonance (H-1 NMR) and Thermogravimetric Analyzer (TGA), which proves the formation of the inclusion complex where the benzyl part of azomethine has been encapsulated by the hydrophobic cavity of beta-Cyd. The interaction of beta-Cyd and azomethine was also analyzed by means of spectrometry by UV-Vis spectrophotometer to determine the formation constant. The formation constant was calculated by using a modified Benesi-Hildebrand equation at 25 degrees C. The apparent formation constant obtained was 1.29 x 10(4) L/mol. Besides that, the stoichiometry ratio was also determined to be 1:1 for the inclusion complex of beta-Cyd with azomethine.

引用

页码：3671 / 3682

页数：12

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