Free and bound non‐sulphonated aromatic amines (NSAA) are determined in the food colours tartrazine, sunset yellow FCF and allura red. After reduction of the bound amines with sodium dithionite, the NSAA are extracted into chloroform, then transferred to aqueous acid solution, diazotized with sodium nitrite and coupled with 2‐naphthol‐3,6‐disulphonic acid, disodium salt (R‐salt). Reversed‐phase ion‐pair liquid chromatography and an absorbance detector at 512 nm are used to analyse the coloured derivatives. Samples of dyes were spiked with known amounts of aniline, 1‐naphthylamine, 2‐ and 4‐aminobiphenyl, 4‐aminoazobenzene, benzidine,p‐cresidine or 4‐nitro‐p‐cresidine bound to R‐salt. Recoveries averaged 90% in tartrazine, 65% in sunset yellow FCF and 71% in allura red. Detection limits ranged between 2 and 32 ng/g. A survey of 24 commercial samples revealed levels of up to 520μg/g total NSAA. The majority of NSAA are bound to the coupling compound during the manufacturing process and less than 7% remain as free amines in the dye.