Sacchi Raffaele, Cutignano Adele, Picariello Gianluca, Paduano Antonello, Genovese Alessandro, Siano Francesco, Nuzzo Genoveffa, Caira Simonetta, Lubritto Carmine, Ricci Paola, D'Auria Alessia, Di Pasquale Gaetano, Motta Andrea, Addeo Francesco
Department of Agricultural Sciences, Unit of Food Science & Technology, University of Naples "Federico II", Via Università 100, 80055, Portici (Naples), Italy.
Institute of Biomolecular Chemistry, National Research Council, ICB-CNR, Via Campi Flegrei 34, 80078, Pozzuoli (Naples), Italy.
NPJ Sci Food. 2020 Nov 2;4(1):19. doi: 10.1038/s41538-020-00077-w.
Using a range of chromatographic, spectroscopic, and mass spectrometric analytical techniques, we characterized one of the "edible items" found at the Vesuvius archeological sites and guarded at the National Archaeological Museum of Naples (MANN) in Naples, Italy. We authenticated the specimen contained in a glass bottle (Mann-S1 sample) as originally olive oil and mapped the deep evolution throughout its 2000 years of storage. Triacylglycerols were completely hydrolyzed, while the resulting (hydroxy) fatty acids had partly condensed into rarely found estolides. A complex pattern of volatile compounds arose mainly from breakdown of oleic acid. With excellent approximation, radiocarbon dating placed the find at the time of the Plinian Mount Vesuvius eruption in 79 A.D., indicating that Mann-S1 is probably the oldest residue of olive oil in the world found in bulk amount (nearly 0.7 L).
我们运用了一系列色谱、光谱和质谱分析技术，对在维苏威考古遗址发现并保存在意大利那不勒斯国家考古博物馆（MANN）的一件“可食用物品”进行了特征分析。我们鉴定出玻璃瓶中所装的样本（Mann-S1样本）原本是橄榄油，并描绘了其在2000年储存过程中的深度演变情况。三酰甘油完全水解，而生成的（羟基）脂肪酸部分缩合形成了罕见的埃斯托内酯。挥发性化合物的复杂模式主要源于油酸的分解。通过放射性碳年代测定法，该发现与公元79年维苏威火山爆发时的时间极为接近，这表明Mann-S1可能是世界上发现的大量存在的最古老的橄榄油残留物（近0.7升）。
