The chemical analysis of lipids remains from Jomon pottery

绳文陶器残骸中脂质的化学分析

• 批准号: 15500670
• 负责人: HORIUCHI Akiko
• 金额: $ 1.86万
• 依托单位: International Christian University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2003
• 资助国家: 日本
• 起止时间: 2003 至 2005
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-15500670/
• 关键词: lipid; sterol; pottery; archaeology; chemical analysis; Jomon; nutrient; 縄文; コレステロール; β-シトステロール; カンペステロール; スチグマステロール

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.

我们已经报道了与甘油酯或脂肪酸相比，被捕获在陶器内的甾醇的高稳定性。在此基础上，从吸附在陶器不同部位的甾醇的回收方面，探讨了绳纹浅盘和深盘的使用。此外，绳纹饮食与现有饮食进行了比较，虽然陶器碎片似乎没有粘附材料，但都含有甾醇。当从表面（直接从碎片中提取）以及芯（直接提取后从粉碎的碎片中提取）回收甾醇时，发现更多的甾醇保留在芯处。标准的提取方法是将表面研磨薄，然后按原样提取碎片。然而，目前的研究结果表明，大量的脂质仍然保留在正宗的方法未提取，浅盘底部的总甾醇含量高于陶身或顶部。另一方面，在深皿中，在体部和底部发现比顶部更多的总甾醇。在考古学上，浅盘是用来盛食物的，而深盘是用来烹饪的。现时的研究结果支持考古学的观点，因为食物盛在碟上时，脂肪会积聚在底部，而食物盛在汤中时，脂肪会浮到身体的上半部分，而喝汤时，脂肪会留在底部。浅盘和深盘之间或表面和核心之间的总植物甾醇与胆固醇的比率没有统计学差异。这些结果表明，浅盘和深盘中含有相似的食物，总植物甾醇/胆固醇比值的平均值与目前的膳食相似，表明绳文饮食与目前的饮食相当。