Thermal characterization of natural and modified cyclodextrins using TG-MS combined technique

Zsuzsanna Éhen, F. Giordano, J. Sztatisz, L. Jicsinszky, Cs Novák

Research output: Contribution to journalArticle

28 Citations (Scopus)


Thermoanalytical techniques (TG, DSC) are frequently used in the investigation of the thermal properties of cyclodextrins and their inclusion complexes. However, the above techniques do not provide information on the chemical composition of the evolved fragments upon the thermal decomposition. In this study &agr;-, &bgr;- and &ggr;-cyclodextrins and 4 methylated and 3 ethylated &bgr;-CD derivatives were investigated with a TG-MS combined thermoanalytical technique in order to get information about their fragmentation behaviour. By comparison of the TG/DTA curves, a different thermal behaviour was found for each of the native and the chemically modified cyclodextrins. Except for the water loss profiles and the solid-solid phase transformations, the thermal behaviour of the (investigated) native CDs do not show remarkable differences. However, the chemical modification of the native &bgr;-CD resulting in a new compound may change the strength of interactions between host and guest causing differences in the thermal stabilities of the derivatives. The mass spectrometry results supported the observed thermal differences and showed significant alterations in the fragmentation of ethylated and methylated compounds. The investigated natural CDs possess a very similar fragmentation profile, due to the common &agr;-D-glucopyranose building units. In the case of modified CDs characteristic signals of the substituents are present.

Original languageEnglish
Pages (from-to)419-424
Number of pages6
JournalJournal of Thermal Analysis and Calorimetry
Issue number2
Publication statusPublished - May 1 2005


  • Combined technique
  • Cyclodextrin
  • Mass spectrometry
  • TG-MS
  • Thermal analysis

ASJC Scopus subject areas

  • Condensed Matter Physics
  • Physical and Theoretical Chemistry

Fingerprint Dive into the research topics of 'Thermal characterization of natural and modified cyclodextrins using TG-MS combined technique'. Together they form a unique fingerprint.

  • Cite this