Alcohol Effect on Equilibrium Constants and Dissociation Dynamics of Xanthone−Cyclodextrin Complexes

The effect of alcohol addition on the ground state complexation of xanthone with cyclodextrins (CDs) and on the dissociation rate constants of triplet xanthone from these complexes was studied by fluorescence and laser flash photolysis experiments. In the case of β- and Hp-β-CD, the addition of alcohol led to the formation of weaker ternary complexes when compared to the xanthone CD binary complexes. In contrast, for γ-CD a slight increase of the complexation strength was observed for the ternary complexes. Addition of alcohols decreased the dissociation rate constant of triplet xanthone from β- and γ-CD by at least a factor of 5. The fact that the dissociation processes was slowed down for both CDs suggests that the effect of ternary complexation agents on the dynamics of complexation was not related to the strength of the ternary complexes formed.