The reversed-phase liquid chromatography retention and separation of a seri
es of D,L dansyl amino acids were investigated over a wide range of salting
-out agent (sucrose) concentrations using native beta-cyclodextrin as a chi
ral stationary phase. An original treatment was developed to determine the
number of sucrose molecules (n) excluded from the solute-beta-cyclodextrin
cavity interface when the analyte transfer occurred. Using the n values, th
e relative degrees of compound inclusion were calculated and correlated to
the steric bulkiness of the solute. Thermodynamic parameter variations are
discussed in relation to the inclusion degree of the dansyl amino acids. Th
is numerical approach is a valuable tool to explore the steric effects impl
ied in the host-guest complex formation.