Extraction Of Soluble Collagen From Ancient Bones And Analysis Of Its Feasibility In Reconstructing Ancient Recipes
Keywords
Soluble Collagen, Insoluble Collagen, Gel Chromatography, Stable Isotope Analysis
Abstract
Currently, in the study of ancient recipes, the gelatinization method is mainly used to extract collagen (insoluble). However, the direct degradation product of collagen, soluble collagen, is often ignored and abandoned. This article uses gel chromatography to extract in separate tubes The acid extract of ancient bones was extracted, and three peaks were distinguished from it. The C and N content, C/N molar ratio and stable isotope ratio of each peak extract were analyzed, and compared with the corresponding insoluble collagen (ISC). A comparison was made to explore the feasibility of soluble collagen (SC) in paleo recipe research. Among the three peaks, the second peak (retention time 17.5~27.5min) has the gentlest peak shape, indicating that the molecular weight of the protein it contains is inconsistent. ; The extracts from each tube are closest to ISC in terms of C and N content and C/N molar ratio. Based on the above findings, it can be seen that the second peak extract is SC. More importantly, the two proteins The ¦Ä13C values and ¦Ä15N values are both similar. Specifically, the C/N molar ratio falls within the normal range of SC, and compared with the corresponding ISC, the average value of ¦Ä13C difference is only (0.3¡À0.2)¡ë (N=2) , the ¦Ä15N value differs about (0.6¡À0.1)¡ë (N=2); while the C/N molar ratio is slightly higher than the normal range of SC, compared with the corresponding ISC, the average value of ¦Ä13C difference is only (0.4¡À0.1 )¡ë (N=2), and the ¦Ä15N values also differ by about (0.3¡À0)¡ë (N=2). These differences are much lower than the differences between ¦Ä13C and ¦Ä15N values between trophic levels in the food chain (¦Ä13C is about 1¡ë~ 1.5¡ë, ¦Ä15N value is about 3¡ë~5¡ë), indicating that SC and ISC have similar properties. Its C and N stable isotope analysis is of great application value in the study of ancient recipes.
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Original research was done by Wang Ning, Hu Yaowu, Hou Liangliang, Yang Ruiping, Song Guoding, Wang Changsui
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