青藏高原南部5000-3000cal.BP人类的动物性食谱与高海拔适应

特殊的饮食结构是人类适应高海拔寒冷且低氧环境的重要策略。青藏高原地区的食谱普遍以奶制品等动物性食物为主，但其形成过程尚未明晰。关键问题是现有研究方法无法直接反映肉制品，特别是奶制品的食用。陶器是古人最常用的烹饪和储存工具，破碎后以陶片的形式在遗址中大量出现；附着在陶片内壁的食物残留物能够以脂质分子的形式长期保存，是日常食谱组成和食物加工方式的最直接证据，可以有效反映动物制品来源。本项目拟对青藏高原南部从狩猎到畜牧转换关键阶段（5000-3000cal.BP）的三个考古遗址出土陶片进行脂质残留物分析，根据提取的生物标志物及同位素信息，并基于研究区现生动、植物及近现代家用陶器建立的分类标准和数据解释模型，复原各遗址的动物性食物来源，揭示奶制品的出现时间，探索青藏高原地区特殊饮食结构的形成过程及其反映的人类对生存环境的行为适应。

Distinctive dietary structure is the key strategy for human adaptation to cold and low-oxygen environment in the high-altitude areas. The diets in the Qinghai-Tibetan Plateau are dominated mostly by animal products, such as dairy; however, the formation process of this recipe is still unclear. The key problem is that the current methods cannot directly indicate the consumption of meat, especially dairy products. Pottery is the most commonly used tool for cooking and storage by ancient people; after broken, sherds appear in large numbers in archaeological sites. The food residues attached to the inner wall of the sherds can be preserved as lipid molecules for a long time, which is the most direct evidence of the daily diets and food processing methods, and can effectively reflect the source of animal products. This project aims to analyse the lipid residues of unearthed sherds from three archaeological sites at the critical stage of the transition from hunting to animal husbandry (5000-3000 cal. BP) in the southern Qinghai-Tibetan Plateau. Based on the extracted information of lipid biomarkers and isotope values, and the classification criteria and data interpretation models established using modern fauna and flora in the study area and household pottery, the project will reconstruct the composition of animal-sourced diet at each site, revealing the origin of dairy products, and exploring the formation process of the specific dietary structure in the Qinghai-Tibetan Plateau and its reflection of human behavioral adaptation to the living environment.