Abstract: The antimicrobial properties and stability of hexahydro-β-acids cyclodextrin inclusion complex were investigated by using staphylococcus aureus and Escherichia coli as tested bacteria in this study. Antimicrobial properties of seven kinds of cyclodextrin inclusion complex were determined by filter paper method, furthermore, the minimum inhibitory concentration of three of them against these bacterias, namely hexahydro-β-acids-2,6-dimethyl-β-cyclodextrin, hexahydro-β-acids-2-methyl-β-cyclodextrin and hexahydro-β-acids-hydroxypropyl-β-cyclodextrin were determined by doubling dilution method. Meanwhile, the effects of temperature, pH, ultraviolet on the antimicrobial stability of the three kind of inclusion complex were also investigated. The results suggested that all of the inclusion compounds had antimicrobial activity, hexahydro-β-acids-2,6-dimethyl-β-cyclodextrin, hexahydro-β-acids-2-methyl-β-cyclodextrin and hexahydro-β-acids-hydroxypropyl-β-cyclodextrin exhibited the best inhibitory effect, the minimum inhibitory concentrations of the three kind of inclusion complex were all 8.0 μg/mL. Compared with untreated group, the antibacterial activity of 3 kinds of inclusion compounds enhanced under the condition of pH>6, whereas decreased under the condition of pH<6; temperature and ultraviolet had no effect.