The effects of β-cyclodextrin on the luminescence of para amino acids

Beta-cyclodextrin has been added to para amino benzoic acid (PABA) and luminescence changes observed for the PABA anion. The intensity of fluorescence was increased upon complexation of the PABA at 298 K due to the prevention of collisional deactivation of the PABA, but at 77 K the fluorescence was reduced due to the increase of vibrational deactivation modes available to the complex relative to the free PABA. The luminescence effects were interpreted as inclusion complexation of the PABA anion.