The oxidative coupling of p-cresol in the aqueous solution was carried out in the presence of cyclodextrins. The production of the dimeric compound was preferentially prevented by α-cyclodextrin, while the trimerization was efficiently inhibited by γ-cyclodextrin. The different effects of these two cyclodextrins were explained by their different inclusion complex forming ability which depended on their cavity size.
ASJC Scopus subject areas
- 化学 (全般)