Synthetic dyes are used nowadays to a great extent to improve sensory qualities of foods. They belong into the group of additives the use of which is subject to hygiene standards. Nowadays usually only the qualitative aspect of different dyes in foods is assessed. The submitted article presents quantitative assessment of the most frequent synthetic dyes using the HPLCgradient elution in the reverse phase with detection in the visible zone of the spectrum. Synthetic dyes were examined in different types of foods. For different types of matrices also pre-separation procedures are described. After confrontation of results of analyses with hygienic standards the authors found that 5 samples from the total number of 225 examined did not meet the defined limits. The authors feel that it is important to draw attention to this problem also because, in addition to the synthetic dyes the foods contain also other additives such as sweeteners, antioxidants, preservatives, emulsifiers etc. The authors hope that the child organism, burdened by its own development, exposed to this mixture of additives will be able to cope with it successfully.

        Key words: synthetic dyes - gradient elution - HPLC