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Vitamins are essential micronutrients required for normal growth and biochemical functions. Riboflavin (Vitamin B2) is a water-soluble vitamin present in dairy products, vegetables, wheat, egg yolk, and meat. A number of techniques have been used for the analysis of riboflavin alone and in mixtures including UV and visible spectrometry, mass spectrometry, fluorimetry, chromatography and electrochemical methods. This article presents a mini review of the analytical methods that are used for the determination of riboflavin (vitamin B2) in pharmaceutical products, food materials, and biological samples. These methods are based on spectral and electrochemical characteristics of riboflavin.