caa a22 4500 463156722 CHVBK 20180406164736.0 cr unu---uuuuu 170326e20071101xx s 000 0 eng 10.1007/s00217-006-0522-7 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0522-7 Guidelines for reduction of morphine in poppy seed intended for food purposes [Elektronische Daten] [Constanze Sproll, Roland Perz, Rolf Buschmann, Dirk Lachenmeier] Due to major concerns about morphine present in poppy seed intended for use in food, the establishment of maximum limits is currently discussed and options to reduce its content are searched. With the aim to propose guidelines for consumers and bakeries about minimization of the morphine content in poppy seed, the kinetics of morphine degradation during grinding as well as the possibility to reduce the morphine content by washing steps are evaluated in this study. A significant reduction of morphine by grinding using standard poppy seed mills was ascertained. The degradation occurs directly at grinding and does not continue during subsequent storage. Washing the poppy seed with hot water (60°C) is an effective way to reduce the morphine content by approx. 70%. The optimal treatment of poppy seed consists of washing, drying, and grinding. This process significantly reduces the morphine content and simultaneously improves the organoleptical quality of the product. Springer-Verlag, 2006 Morphine nationallicence Codeine nationallicence Opiates nationallicence Poppy seed nationallicence Papaver somniferum L nationallicence Liquid chromatography/tandem mass spectrometry (LC/MS/MS) nationallicence Sproll Constanze Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weißenburger Str. 3, 78187, Karlsruhe, Germany aut Perz Roland Chemisches und Veterinäruntersuchungsamt (CVUA) Stuttgart, Schaflandstr. 3/2, 70736, Fellbach, Germany aut Buschmann Rolf Chemisches und Veterinäruntersuchungsamt (CVUA) Stuttgart, Schaflandstr. 3/2, 70736, Fellbach, Germany aut Lachenmeier Dirk Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weißenburger Str. 3, 78187, Karlsruhe, Germany aut European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 307-310 1438-2377 226:1-2<307 2007 226 217 https://doi.org/10.1007/s00217-006-0522-7 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0522-7 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Sproll Constanze Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weißenburger Str. 3, 78187, Karlsruhe, Germany aut NATIONALLICENCE 700 1- Perz Roland Chemisches und Veterinäruntersuchungsamt (CVUA) Stuttgart, Schaflandstr. 3/2, 70736, Fellbach, Germany aut NATIONALLICENCE 700 1- Buschmann Rolf Chemisches und Veterinäruntersuchungsamt (CVUA) Stuttgart, Schaflandstr. 3/2, 70736, Fellbach, Germany aut NATIONALLICENCE 700 1- Lachenmeier Dirk Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weißenburger Str. 3, 78187, Karlsruhe, Germany aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 307-310 1438-2377 226:1-2<307 2007 226 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer