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Cacao usage by the earliest Maya civilization

机译：最早的玛雅文明使用可可

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The Maya archaeological site at Colha in northern Belize, Central America, has yielded several spouted ceramic vessels that contain residues from the preparation of food and beverages. Here we analyse dry residue samples by using high-performance liquid chromatography coupled to atmospheric-pressure chemical-ionization mass spectrometry, and show that chocolate (Theobroma cacao) was consumed by the Preclassic Maya as early as 600 BC, pushing back the earliest chemical evidence of cacao use by some 1,000 years. Our application of this new and highly sensitive analytical technique could be extended to the identification of other ancient foods and beverages. The site at Colha is known for its specialized production of lithic tools and for its collection of intact, spouted vessels, which were manufactured only during the Preclassic period (900 BC to AD 250). These have generally been recovered from burial sites associated with elite individuals and are relatively rare, typically being found with other serving vessels such as bowls, dishes and plates, and were probably used to dispense liquid from the spout, in much the same way as a teapot.
机译：位于中美洲伯利兹北部Colha的Maya考古遗址已经产生了数个喷涌的陶瓷容器，其中盛有食品和饮料制备中的残留物。在这里，我们通过使用高效液相色谱与大气压化学电离质谱联用来分析干残留物样品，并显示巧克力（可可可）早在公元前600年就被Preclassic Maya所消耗，这是最早的化学证据可可使用的时间大约有1000年。我们对这种新的高度敏感的分析技术的应用可以扩展到其他古代食品和饮料的鉴定。 Colha的站点以其专门生产石器工具而闻名，并收集完整的喷出的容器，这些容器仅在预古典时期（公元前900年至公元250年）制造。这些通常是从与精英人士相关的埋葬地点中回收的，并且相对较少，通常是在其他服务容器（例如碗，碟子和盘子）中发现的，很可能用于从壶嘴分配液体，其方式与茶壶。

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