肖琪琪^1,2,,
胡兴军³,
阿里甫³,
饶慧芸¹,
任萌^1,2,
杨益民^2,,
1. 中国科学院古脊椎动物与古人类研究所, 中国科学院脊椎动物演化与人类起源重点实验室, 北京 100044
2. 中国科学院大学考古学与人类学系, 北京 100049
3. 新疆维吾尔自治区文物考古研究所, 新疆 乌鲁木齐 830011

基金项目: 中组部青年拔尖人才计划项目和中国科学院青年创新促进会项目（批准号：2013281）共同资助


详细信息

作者简介: 肖琪琪, 女, 25岁, 硕士研究生, 科技考古研究, E-mail:xiaoqiqi16@mails.ucas.ac.cn

通讯作者: 杨益民, E-mail:yiminyang@ucas.ac.cn

中图分类号: K871.4;K854

收稿日期:2019-11-20
修回日期:2020-01-15
刊出日期:2020-03-25

Investigation of the food remain from Bizili cemetery found in Luopu County, Xinjiang

Xiao Qiqi^1,2,,
Hu Xingjun³,
Alip³,
Rao Huiyun¹,
Ren Meng^1,2,
Yang Yimin^2,,
1. Key Laboratory of Vertebrate Evolution and Human Origins of Chinese Academy of Sciences, Institute of Vertebrate Paleontology and Paleoanthropology, Chinese Academy of Sciences, Beijing 100044
2. Department of Archaeology and Anthropology, University of Chinese Academy of Sciences, Beijing 100049
3. Cultural Relics and Archaeology Institute of Xinjiang Uygur Autonomous Region, Vrumchi 830011, Xinjiang


More Information

Corresponding author: Yang Yimin,E-mail:yiminyang@ucas.ac.cn

MSC: K871.4;K854

--> Received Date: 20 November 2019
Revised Date: 15 January 2020
Publish Date: 25 March 2020


摘要
摘要:食物的加工和利用反映了古人对动植物资源的利用，而欧亚大陆东西部地区有着不同的饮食文化习惯。新疆长期以来是东西方文化交流的枢纽，是东西方饮食文化的汇聚之地。比孜里墓地位于新疆塔里木盆地南沿洛浦县，属于古于阗国的管辖范围，是丝绸之路上的重要节点之一；该墓地出土的汉晋时期食品残留物为探讨当时饮食文化提供了难得的研究材料。本文通过红外光谱分析、植物微体化石、碳氮稳定同位素分析和蛋白质组学等多种手段对出土的一个疑似食物残留物进行综合研究。结果显示，比孜里墓地出土的疑似食物遗存应为面食，其制作工艺为混合黍面和少量大麦面粉，并添加少许肉类，烤制而成。原始形状可能为圆形，与山普拉墓地兽皮袋出土样品、新疆现代肉馕相近。在面食中添加肉食可以改善口味、提高营养，可见汉晋时期先民面食制作的讲究。同时，也为先民的动植物利用、生计方式提供了丰富信息。
关键词: 比孜里墓地/
面食残留物/
残留物分析/
蛋白质组学/
汉晋

Abstract:Processing and consumption of food have reflected how ancient people exploited animals and plants resource, but eastern and western end of Eurasia continent have different diet customs. Different diet culture interact in Xinjiang, which is an important area of culture exchange between the East and the West for a long time. Although some flour food remains was analyzed in this area, the food remains of East Han-Jin period (25~316 A.D.) was not reported. In this study, one suspected food remains from the Bizili cemetery(36°58'43"N, 79°57'26"E) during this period is analyzed by multiple methods to reveal raw materials and cooking method. Bizili cemetery is located in the south edge of Tarim Basin, Luopu County, south Xinjiang, as a part of the territory of ancient Yutian Kingdom and one of key sites on the silk road. FTIR results show that the food remain should be starchy food. Stable isotope and phytolith analysis demonstrate that the food remain is mainly made of broomcorn millet flour, and starch grain analysis indicates that the flour food was baked. Furthermore, proteins of barley and some meat are detected in this remain by proteomic analysis. Thus, the food remain should be flour food, which is made by mixing broomcorn millet flour with a small amount of barley flour, adding some meat, and finally baked. The original shape might be round, similar to the pancakes found in a leather bag from contemporary Shanpula cemetery and modern "pizza" in Xinjiang Uygur people. Adding meat into the flour food can improve the taste and nutrition, showing that ancient people spend lots of time to making food. Moreover, this study imply that millet-based flour food still played an important role in the daily life during East Han-Jin period in the study area.
Key words:Bizili ceremony/
food residue/
residue analysis/
proteomics/
Han-Jin Period



PDF全文下载地址:

http://www.dsjyj.com.cn/data/article/export-pdf?id=dsjyj_11752