Complex formation of unsaturated cyclodextrin solutions with various polymers

By using methyl orange as a competitive complexant, it was shown that solutions of poly(ethylene glycol), poly(propylene glycol) and poly(N-vinylpyrrolidone) equivalent to a concentration of 1.67 mM monomer are able to form soluble inclusion complexes with 0.20 mM solutions of -, - and -cyclodextrins. The complex formation is independent of polymer chain length. Poly(ethylene glycol) solutions complexed, on average with 40%, 45% and 75% of -, -, and -cyclodextrin, respectively. A poly(propylene glycol) solution complexed 55% -cyclodextrin, 80% -cyclodextrin and 90% -cyclodextrin. Poly(N-vinylpyrrolidone) solutions complexed on average with 90% of -, -, and -cyclodextrin.