DETERMINATION OF THE WINE AND FOOD TRACES FROM ARCHAEOLOGICAL MATERIALS BY GC/MS METHODS

摘要

The organic residues of the ceramic objects contain biomarkers produced by biochemical transformations of their original content [1-4]. The characterization of the lipid fraction in archaeological material is of great importance to obtain information on uses and dietary of people who used this material. For obtaining precise results it is important to identify presence of molecular markers in ancient materials. The aim of this study is to analyze archaeological materials with sensitive and selective methodology involving also optimal extraction methods. The method of this study allows the identification of markers of food, wine and resins.