Removal of synthetic food dyes in aqueous solution by Octolig

We studied six of the seven food dyes commonly used, e.g., FD&C Blue No. 1 and No. 2, Green No. 3, Red No. 3 and No. 40, Yellow No. 5 and No. 6. Quantitative removal was achieved by passage of dyes in aqueous solutions over chromatography columns packed with Octolig, a polyethylenediimine covalently attached to high-surface-area silica. A structural feature most of the dyes have in common are the presence of sulfonate groups attached to aromatic molecules. Prior studies and the current one indicated that the seventh food dye (Green No. 3) should also be quantitatively removed. Matrix effects were considered, but none were observed.