Y. Israeli et al., SOLVENT EFFECTS ON THE COMPLEXATION OF TRIVALENT LANTHANIDE CATIONS BY SUGARS AND ALDITOLS - CHROMATOGRAPHY-CALORIMETRY COMPARISON, Carbohydrate research, 289, 1996, pp. 1-10
A study of the solvent effects on the relative stabilities of the comp
lexes formed between some polyols (sugars and alditols) and lanthanide
cations has been performed by thin-layer ligand-exchange chromatograp
hy, The R(f) values of arabinose, ribitol, ribose and glucitol in bina
ry aqueous mixtures have been measured on TLC plates in the La3+ and S
m3+ forms. Mixtures of water with 5 to 30 wt% Me(2)SO, acetonitrile, m
ethanol, or tert-butanol were used as eluents, The modification of the
polyols separation upon addition of the organic component has been ex
amined, Furthermore, in order to compare the chromatographic and therm
odynamic behaviours of the complexes, the stability constant for the c
omplexation of Sm3+ by glucitol has been determined in the different b
inary mixtures using a flow microcalorimeter. (C) 1996 Elsevier Scienc
e Ltd.