Cyclodextrin are obtained from starch by enzymatic degradation. The three best characterize forms are ${alpha}$, ${eta}$, ${gamma}$ cyclodextrin consisting of 6, 7, and 8 D-glucose units, respectively. Each of the glucose units are in the rigid C1 chair conformation and are linked by ${alpha}$ 1,4 bonds. This geometry gives the cyclodextrin the shape of a hollow truncated cone with the wider side formed by the secondary 2- and 3-hydroxy groups and the narrower side by the primary 6-hydroxy group. The most characteristics property of the cyclodextrin is their ability to form inclusion complexes with a wide range of guest moleculars. We syntheses per-6-substituted ${eta}$-cyclodextrin derivatives and investigate structures, spectrospcopic properties. The substituted materials are piperidine, piperazin, morphorine. The synthetic compound showed a good solubility than natural ${eta}$ cyclodextrin in organic solvents such as methylene chloride, methanol, ethanol, etc.