Abstract: The inclusion stability of β-cyclodextrin and its derivatives to guest molecules with different structures would vary greatly due to many factors, such as inclusion medium, inclusion temperature, size of guest molecules and formation of hydrogen bonds. The formation of β-cyclodextrin inclusion complexes not only has a significant impact on the solubility, bioavailability, safety and stability of hydrophobic guest molecules, but also plays an important role in reducing the irritation of hydrophobic guest molecules, removing and masking their bad odor and controlling their release rate. This paper summarizes the characteristics of β-cyclodextrin derivatives, introduces and discusses the different inclusion ways of flavonoids, polyphenol, coumarin and terpenoids compounds with β-cyclodextrin and its derivatives, as well as the application and research examples of β-cyclodextrin and its derivatives in various fields, it would provide theoretical reference for the solubilization of different hydrophobic functional components in food related fields of β-cyclodextrin and its derivatives.