“考古”陶片中酒类残留的分析检测

doi:10.3866/PKU.DXHX202206025

Abstract

Abstract:

This experiment introduces the application of chemistry in archaeology through the detection and analysis of alcoholic beverage residues in pottery. Organic acids which are the indicators of alcoholic beverage residues are extracted through a series of experimental steps such as extraction, filtration, centrifugation and rotary evaporation, and measured by High Performance Liquid Chromatography (HPLC). Combined with archaeological background of pottery, the results of this experiment can be used to analyze the possible usage of the pottery. Based on emerging interdisciplinary archaeological chemistry, this experiment is offered to students majoring in chemistry and archaeology, which could provide insights into fundamental concepts, basic methods of sample isolation and HPLC analysis, as well as provide primary perception of the focused topic in archaeology.

Key words: Archaeological chemistry, Alcoholic beverage residues, Organic acid, HPLC

Heng Zhang, Jinshuai Liu, Jiadun Wei, Yan Gao, Qian Wu, Gang Liu, Ying Ma, Fen Wang, Chunjiang Jia, Shiling Yuan. Analysis of Alcoholic Beverage Residues in Archaeological Sherd[J].University Chemistry, 2023, 38(2): 207-213.

Figures/Tables 9

References 23

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特征酸	包含该特征酸的文献数量
酒石酸	20
苹果酸	8
柠檬酸	6
乳酸	4
草酸	3

特征酸	标准曲线(Y：浓度，单位mg∙L⁻¹，X：峰面积)	相关系数
草酸	Y = 1.1274X − 1.5320	0.9995
酒石酸	Y = 10.1177X +1.0616	0.9969
苹果酸	Y = 21.6732X + 1.3709	0.9993
乳酸	Y = 36.1868X + 0.1547	0.9998
柠檬酸	Y = 15.5690X − 1.3057	0.9997

酒的种类	草酸含量/(mg·L⁻¹)	酒石酸含量/(mg·L⁻¹)
葡萄酒	36.42	205.0
啤酒	76.95	/
山楂酒	21.39	/
苹果酒	6.828	/

考古样品	草酸含量/(mg·L⁻¹)	酒石酸含量/(mg·L⁻¹)
泥质灰陶杯腹片	38.37	126.0
泥质红陶鬶腹片	4.326	/

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Analysis of Alcoholic Beverage Residues in Archaeological Sherd

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