Determination of morphine in culinary poppy seed tea extractions using high performance liquid chromatography with chemiluminescence detection

This 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 mu g/g and 223 mu g/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.