Abstract. The possibility for stabilization of riboflavin in solution in the presence of α-, β- and γ-cyclodextrins at different molar ratios of the compounds and different conditions was investigated. The three types of cyclodextrins had a stabilizing effect on riboflavin. The highest effect was established for γ- cyclodextrins. The residual concentration of riboflavin was retained up to 74-80 % for 90 h in the presence of γ-cyclodextrins. A positive influence of cyclodextrins on the stability of the vitamin was registered also at temperatures of 50 °С and 70 °С.