The chemical analysis of lipids remains from Jomon pottery

我们已经报道过，与甘油酯或脂肪酸相比，陶器中的甾醇具有很高的稳定性。在此基础上，从回收吸附在陶器不同部位的甾醇出发，讨论了绳纹(Kasori E)浅盘和深盘的应用。此外，与现在的饮食进行了比较，陶片虽然看起来没有附着的物质，但都含有甾醇。当从表面(直接从碎片中提取)和核心(直接从粉碎的碎片中提取)中回收甾醇时，发现更多的甾醇残留在核心中。标准的提取方法是将表面细磨，然后按原样提取碎片。然而，目前的发现表明，在正宗的方法下，仍然有大量的脂肪没有被提取出来，浅盘底部的总甾醇含量高于陶身或陶顶。另一方面，在深盘中，身体和底部的总甾醇含量高于顶部。在考古上，浅盘被定义为提供食物，而深盘则用于烹饪。目前的发现支持考古学的观点，因为当食物放在盘子里时，脂肪会在底部积累，而当食物在汤中煮熟时，脂肪会漂浮到身体的上半部分，而当人们喝汤时，脂肪会留在底部。浅盘与深盘、表盘与核盘的植物总甾醇/胆固醇比值无统计学差异。这些结果表明，浅盘和深盘都含有相似的食物，总植物类固醇/胆固醇的平均值与现餐相似，表明柔门膳食与现餐具有可比性。

We have reported the high stability of sterols trapped within pottery compared to glycerides or fatty acids. Based on this finding, the usage of Jomon (Kasori E) shallow and deep dishes were discussed from the recovery of sterols adsorbed to the different parts of pottery. In addition, Jomon diet was compared with present diet.Although pottery shards seemed free of adhered materials, all contained sterols. When sterols were recovered from the surface (extracted from shards directly) as well as the core (extracted from pulverized shards after direct extraction), more sterols were found to remain at the core. The standard method of extraction is to thinly grind the surface and extract the shards as is. However, present finding indicated that large amount of lipids still remain unextracted under authentic method.The shallow dish contained more total sterol at the base than the body or the top of the pottery. On the other hand, more total sterol was found at the body and the base than the top in the deep dish. Archaeologically, the shallow dish is defined to serve food, where as the deep dish is used for cooking. Present findings support archaeological viewpoint since when food is served on a dish, fat will accumulate at the bottom, and when food is cooked in a soup, fat will float to the upper section of the body as well as remain at the bottom when soup is consumed. There were no statistical differences in the ratio of total plant sterol to cholesterol between shallow and deep dishes or the surface and the core. These results indicate that similar food was contained in both shallow and deep dishes.The average value of total plant sterol to cholesterol ratio was similar to that of present meal, indicating Jomon diet was comparable to present diet.