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Thermal And Structural Characterization of Commercial α-, β-, and γ-Cyclodextrins

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Abstract

α-, β-, and γ-cyclodextrins (CDs) marketed by five different companies were characterized from the thermal and structural point of view. Three αCD samples showed two-step DSC dehydration profiles and their XRD patterns were characteristic for αCD⋅6H2O form I, whereas one brand with an apparent three-step DSC dehydration behaviour was a mixture of αCD⋅6H2O form I and anhydrous αCD. The differences in the DSC profiles after dehydration and EGA onset decomposition temperatures recorded for the five βCD brands were attributed to different manufacturing and purification processes. The five γCDs brands showed a common thermal behaviour and very similar XRD patterns. The patterns did not match the idealized pattern of γCD⋅14.1H2O, indicating the occurrence of two different hydrated crystal structures.

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Authors and Affiliations

  1. Dipartimento di Chimica Farmaceutica, Università di Pavia, Viale Taramelli 12, I-27100, Pavia, Italy

    G. Bettinetti & M. Sorrenti

  2. Institute of General and Analytical Chemistry, Budapest University of Technology and Economics, Research Group for Technical Analytical Chemistry of the Hungarian Academy of Sciences, Szent Gellért tér 4, H-1111, Budapest, Hungary

    Cs. Novák

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  1. G. Bettinetti
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  2. Cs. Novák
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  3. M. Sorrenti
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Correspondence to G. Bettinetti.

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Bettinetti, G., Novák, C. & Sorrenti, M. Thermal And Structural Characterization of Commercial α-, β-, and γ-Cyclodextrins. Journal of Thermal Analysis and Calorimetry 68, 517–529 (2002). https://doi.org/10.1023/A:1016043920156

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