A new competitive method using static head-space gas chromatography for the determination of cyclodextrin complex stability constants

Abstract

The stability constants for the inclusion of alkanediol compounds with α-cyclodextrin (α-CyD) in aqueous solution have been determined by a competitive method using static head-space gas chromatography (SHSGC). The stability constants obtained by this method were in agreement with those obtained by the calorimetry method. The competitive method is applicable to the low volatile guest-CyD systems. Therefore, it was concluded that the competitive SHSGC measurement is another useful means of determining the stability constants of complex formation in an aqueous solution.