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Determination of morphine in culinary poppy seed tea extractions using high performance liquid chromatography with chemiluminescence detection
journal contribution
posted on 2019-01-01, 00:00 authored by Mitch Montgomery, Xavier ConlanXavier Conlan, Neil BarnettNeil Barnett, Ashton Theakstone, Kim Quayle, Zoe SmithZoe SmithThis study assesses the morphine content of different preparations of poppy seed tea using an acidic potassium permanganate chemiluminescence detection method. Four ‘model’ teas were prepared utilizing extractants commonly described in online drug forums and compared with a ‘control’ solution containing acetic acid. High performance liquid chromatography, coupled with acidic potassium permanganate chemiluminescence detection, was able to determine that significant concentrations of morphine can be extracted from the culinary poppy seeds with all four tea extractants (between 155 µg/g and 223 µg/g). The results of this study provide a process of determining the presence of morphine in a range of different poppy seed tea extracts in a fast, efficient and selective manner. This protocol will afford better understanding of the extent of poppy seed tea extracts in the community and allow for extension of forensic practice.
History
Journal
Australian journal of forensic sciencesVolume
51Issue
sup1Season
ANZFSS symposium Supplement SeriesPagination
S225 - S228Publisher
Taylor & FrancisLocation
Abingdon, Eng.Publisher DOI
ISSN
0045-0618eISSN
1834-562XLanguage
engPublication classification
C1 Refereed article in a scholarly journal; C Journal articleCopyright notice
2019, Australian Academy of Forensic SciencesUsage metrics
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