The complexation of various flavonoids with cyclodextrins and cyclodextrin derivatives was studied using thin layer chromatography on cellulose. The results indicate that the flavonoids examined do not complex readily with α-cyclodextrin or with succinylated α-cyclodextrin. However, most do complex with β-cyclodextrin, succinylated β-cyclodextrin, succinylated γ-cyclodextrin, α-cyclodextrin polymer, β-cyclodextrin polymer and γ-cyclodextrin polymer. With γ-cyclodextrin elongated trails are obtained, suggesting that the kinetics are somewhat slower.
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Hostettmann et al. (1997) studied this question.
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