Authors:M. Fodor, Cs. Novák, R. Ràkosa, K. Tomor, G. Pokol, and S. Gál
In the present study the solid and liquid phase behaviour of mandelic acid cyclodextrin systems were studied. The samples were prepared using dry grinding/kneading technique in the absence of any solvent. Thermoanalytical methods (TG, DSC, EGD) were used to characterise the solid compounds. In liquid phase the stoichiometry and the stability constants of the complexes formed were determined using UV spectrophotometry. Partial complex formation was found in case of all cyclodextrins used. The amount of uncomplexed mandelic acid varied between 10–20% of the total guest content.