The complexation of trans-resveratrol with β-cyclodextrin (β-CD) was investigated using reversed-phase liquid chromatography and mobile phases to which β-CD was added. The decrease in the retention times with increasing concentrations of β-CD (0–2.5mM) showed that trans-resveratrol forms a 1:1 complex with β-CD, while the apparent formation constants (K F ) were strongly dependent of the water–methanol proportion of the mobile phase employed. A slight decrease in K F was observed at 50–55% water in the mobile phase but a large increase from 55 to 70% water. The values of K F for the trans-resveratrol–β-CD interaction decreased when the temperature was raised from 20 to 37°C. In order to gain information about the mechanism aspect of the trans-resveratrol affinity for β-CD, the thermodynamic parameters of the complexation were obtained. Complex formation of trans-resveratrol with β-CD (ΔG°=−17.01kJ/mol) is largely driven by enthalpy (ΔH°=−30.62kJ/mol) and slightly entropy changes (ΔS°=−45.68J/molK).