FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (21): 144-147.doi: 10.7506/spkx1002-6300-200921034

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Spectrofluorimetric Study of Inclusion of Brilliant Blue with β-Cyclodextrin and Its Derivatives

DONG Feng-guang，JIANG Zi-tao*，LI Rong，ZHU Xu   

  1. Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce,
    Tianjin 300134, China
  • Received:2009-01-13 Online:2009-11-01 Published:2010-12-29
  • Contact: JIANG Zi-tao*， E-mail:ztjiang@yahoo.com

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Abstract:

Spectrofluorimetric technique was employed to study the inclusion interaction of brilliant blue (BB) with β - cyclodextrin (β-CD) and its derivatives (CDs), including mono[2-O-(2-hydroxyethyl)]-β-CD (HE-β-CD) and mono[2-O- (2-hydroxypropyl)] -β-CD (HP-β-CD). Linear Hildebrand-Benesi plots with a high correlation coefficient demonstrated that CDs could react with BB to form a 1:1 host-guest complex. A significant enhancement of fluorescence intensity in BB was observed due to its inclusion interaction with β-CD and its CDs which exhibited an enhancement effect in the following order of β-CD < HE-β-CD < HP-β-CD. In addition, the optimum inclusion reaction time and pH value were determined to be 30 min and from 4 to 10, respectively.

Key words: cyclodextrin, brilliant blue (BB), inclusion, fluorescence

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