Complex formation of some nonionic surfactants with hydroxypropyl-β-cyclodextrin and with heptakis (2,6-di-O-methyl)-β-cyclodextrin

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Abstract

The interaction of six nonionic surfactants α-[4-(1,1,3,3-tetra-methylbutyl)phenyl]-ω-hydroxypoly(oxy-1,2-ethanediyl) with hydroxypropyl-β-cyclodextrin (HP βCD) and dimethyl-β-cyclodextrin (DIMEB) was studied by reversed-phase thin-layer chromatography in the presence and absence of sodium chloride. Each surfactant formed complexes with both cyclodextrin derivatives; however, the strength of interaction varied considerably. DIMEB formed more stable inclusion complexes with the surfactants than did HP βCD. A longer ethyleneoxide chain decreased the strength of interaction, whereas sodium chloride exerted a negligible impact. Principal component analysis indicated that both the hydrophobicity and the specific hydrophobic surface are of the surfactant influenced the complex formation indicating the hydrophobic character of the interaction.

Original languageEnglish
Pages (from-to)229-236
Number of pages8
JournalJournal of Inclusion Phenomena and Molecular Recognition in Chemistry
Volume18
Issue number3
DOIs
Publication statusPublished - Sep 1 1994

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Keywords

  • Nonionic surfactants
  • dimethyl-β-cyclodextrin
  • hydrophobic interaction
  • hydroxypropyl-β-cyclodextrin

ASJC Scopus subject areas

  • Food Science
  • Chemistry(all)
  • Condensed Matter Physics

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