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Abstract <p>The complexation of copper(II) with ligands (L)—2-methoxy-<i>N</i>-{(1<i>S</i>)-1-phenyl-2-[(prop-2-en-1-yl)oxy]ethyl}aniline (L<sub>1</sub>) and 2-methoxy-<i>N</i>-{(1<i>S</i>)-1-phenyl-2-[(prop-2-yn-1-yl)oxy]ethyl}aniline (L<sub>2</sub>)— was studied. The optimal acidity range for the Cu(II)–L<sub>1</sub> (<b>1</b>) and Cu(II)–L<sub>2</sub> (<b>2</b>) complexes is at pH<sub>opt</sub> 3.1–6.2 (pH<sub>form</sub> 1.2–8.7) and pH<sub>opt</sub> 3.3–7.4 (pH<sub>form</sub> 1.3–8.9), respectively. The molar absorption coefficients are ε<sub>445</sub> = 4.21 × 10<sup>4</sup> (for complex <b>1</b>) and ε<sub>450</sub> = 4.37 × 10<sup>4</sup> (for complex <b>2</b>). The composition of the complexes per 1 mole of metal accounts for 2 moles of L<sub>1,2</sub>. On the basis of the results, a photometric method for determination of copper in steel for use in different trade-marks and in food preparation has been proposed.</p>

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Synthesis and Identification of 2-Methoxy-N-{(1S)-1-phenyl-2-[(prop-2-en-1-yl/prop-2-yn-1-yl)oxy]ethyl}anilines and Their Application to Extractive Spectrophotometric Determination of Copper(II)

  • 期刊论文

  • 发表日期：

    2026年6月2日

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  • Zalov Ali Zal,
  • Shirinov Elman Giyas,
  • Huseynova Nazile Sadix,
  • Talybov Gulahmed Mirahmad,
  • Yusibova Terane Firqat,
  • Safarova Parvana Siyaper,
  • Hajieva Afet Bahram

摘要

Abstract

The complexation of copper(II) with ligands (L)—2-methoxy-N-{(1S)-1-phenyl-2-[(prop-2-en-1-yl)oxy]ethyl}aniline (L1) and 2-methoxy-N-{(1S)-1-phenyl-2-[(prop-2-yn-1-yl)oxy]ethyl}aniline (L2)— was studied. The optimal acidity range for the Cu(II)–L1 (1) and Cu(II)–L2 (2) complexes is at pHopt 3.1–6.2 (pHform 1.2–8.7) and pHopt 3.3–7.4 (pHform 1.3–8.9), respectively. The molar absorption coefficients are ε445 = 4.21 × 104 (for complex 1) and ε450 = 4.37 × 104 (for complex 2). The composition of the complexes per 1 mole of metal accounts for 2 moles of L1,2. On the basis of the results, a photometric method for determination of copper in steel for use in different trade-marks and in food preparation has been proposed.