CHANGES IN THE ENTHALPY AND ENTROPY OF HYDROXYL AROMATICS IN REVERSED-PHASE LIQUID-CHROMATOGRAPHY WITH BETA-CYCLODEXTRIN IN THE MOBILE PHASE

被引:14
作者
MOHSENI, RM [1 ]
HURTUBISE, RJ [1 ]
机构
[1] UNIV WYOMING,DEPT CHEM,LARAMIE,WY 82071
来源
JOURNAL OF CHROMATOGRAPHY | 1991年 / 537卷 / 1-2期
关键词
D O I
10.1016/S0021-9673(01)88886-5
中图分类号
O65 [分析化学];
学科分类号
070302 ; 081704 ;
摘要
Standard enthalpy (DELTA-H-degrees) and entropy (DELTA-S-degrees) changes were obtained for several hydroxyl aromatics without beta-cyclodextrin in the mobile phase, and enthalpy (DELTA-H(f)-degrees) and entropy (DELTA-S(f)-degrees) of complex formation were calculated for the hydroxyl aromatics with beta-cyclodextrin in the mobile phase. Negative enthalpy and entropy values were obtained without beta-cyclodextrin present in the mobile phase. With beta-cyclodextrin in the mobile phase, negative values for the enthalpy of complex formation were obtained, but positive values were obtained for the entropy of complex formation. An equation was derived that relates the capacity factors with beta-cyclodextrin in the mobile phase to DELTA-H-degrees, DELTA-H(f)-degrees, DELTA-S-degrees, DELTA-S(f)-degrees, phase ratio, formation constant, and equilibrium concentration of beta-cyclodextrin. Several correlations were developed for the thermodynamic properties, and it was found that the model compounds could be classified into two groups based primarily on their thermodynamic properties.
引用
收藏
页码:61 / 71
页数:11
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