METHYLATED CYCLOAMYLOSES (CYCLODEXTRINS) AND THEIR INCLUSION PROPERTIES

2,3,6-Tri-O-methyl and 2,6-di-O-methyl derivatives of cyclohexa- and cyclo-hepta-amylose (2,3,6-tri-O-methyl- and 2,6-di-O-methyl-α- and -β-cyclodextrin) have been prepared and shown to be versatile complexing agents. Their complexes in aqueous solution are usually more stable than the corresponding complexes of un-substituted cycloamyloses. The methylated cycloamyloses also form crystalline complexes, the stability of which depends on the size and shape of the guest molecule. The decomposition temperature of the crystalline complexes with homologous n-alkanes, which is relatively high increases with increasing chain-length of the hydro-carbon. The shift of the i.r. carbonyl band of oleic acid in its solid complex with methylated α-cyclodextrin probably reflects inclusion of the fatty acid in the mono-meric form. The methylated cycloamyloses, when used as the stationary phases for g.l.c. or dissolved in a conventional stationary phase, affect the retention times of organic compounds in a manner which suggests that inclusion phenomena are operative. © 1979.