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Abstract
The thermodynamics of the complexation of cyclodextrins (CDs) to naphthyl, phenyl and thienyl subtituted 1,3-diketones, used as sensitizers in time-resolved fluorescence analysis of lanthanides, was studied by gel chromatography. The complexation occurs predominantly at the aromatic end of the diketones with a strength comparable to related aromatic compounds. The effects of CDs on the fluorescence of an europium (III) ion with diketones in an aqueous solution were tested for their applicability in time-resolved fluorescence analysis.
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