The Study Of Fermented Technology In Han Dynasty Based On Scientific Analysis Of Archaeological Residue

Fermented food refers to food made by microbial fermentation process,including vinegar,wine,sauce,and fermented beans.In China,the introduction of microorganisms is usually achieved by Qu starter.China has a long history of making and eating fermented food,and it is also the earliest country in the world that uses Qu.This thesis takes the fermented wine residue unearthed in the Han Dynasty as the main research object,based on the archaeological reports of hundreds of Han tombs,through the collection of information on the archaeological fermented food residues from the tombs,and the related Chinese characters written on potteries and bamboos of Han Dynasty,the burial pattern of fermented food was summarized.It is concluded that the habbit of eating fermented food in the Han Dynasty are common all around the country and among each class of people.Combined with the interpretation of the texts in the ancient literature,the fermentation technology of the Han Dynasty can be traced.Subsequently,samples of suspected wine residues with archaeological background were identified by Infrared Spectroscopy combined with High Performance Liquid Chromatography.Firstly,it was determined by infrared spectroscopy whether it was rice wine residue.Then eight kinds of organic acids were quantitatively detected by High Performance Liquid Chromatography.The results showed that one of the samples was the residue of rice wine.Also,Chinese herb are likely to be used in the fermentation process.Practice has proved that this analytical method is simple,efficient,and easy to promote,and suitable for the identification and detection of archaeological unearthed wine residues.The interpretation of the analytical results uses the method of ethnic archaeology to find trace of the herb Qu from the modern Miao brewing process in the Wuling Mountains.Although the tradition of using herb Qu has been reduced to a small regional extent,it is still possible to restore the knowledge of ancient herb Qu production and the selection principle of herb from the regional records in Ming and Qing Dynasties.This could help to understand the function and significance of the herbs in Qu.Combined with the historial record on the relationship between Han and Hungary.It is speculated that the Qu used in the ZouMaliang area may be the rice Qu conveied from southern China.In summary,most of the fermented foods that popular in modern China had been popular since Han Dynasty.During Han Dynasty,the fermentation technology has matured,the variety of fermented foods is high,the nutritional value is high,and the public acceptance is also high,which forms the base of fermentation technology's spread to East Asia.