摘要：Resumen Desde la época prehispánica el pulque ha sido una de las bebidas más importantes del Altiplano Central de Mesoamérica. Su consumo perduró a través de la época colonial y actualmente continúa siendo popular en algunas partes, pero está en riesgo de desaparecer en otras. El presente artículo muestra los resultados de estudios experimentales y etnoarqueológicos que tienen como objetivo reconocer los residuos químicos que su producción y consumo pueden dejar en los contextos y materiales arqueológicos. Para el trabajo experimental se fabricaron “bloques” de argamasa de cal simulando pisos arqueológicos, que se enriquecieron gradualmente con pulque durante un mes. Para el estudio etnoarqueométrico, se analizaron las muestras del piso de un espacio de producción y venta de pulque en el estado de Hidalgo. Los análisis se realizaron con “pruebas sencillas” (spot test) para la identificación de carbohidratos, fosfatos, ácidos grasos y residuos proteicos. Los resultados indican que el enriquecimiento de las superficies porosas con pulque puede ser identificado a partir de altos valores de carbohidratos. Se presentan también los resultados obtenidos con el análisis de una muestra experimental analizada con cromatografía de gases acoplada con espectrometría de masas (CG/EM). Abstract Pulque was one of the most important beverages in the Central Plateau of Mesoamerica. Its consumption continued during the Colonial period and the beverage is still popular in some places, although its cultural survival is at risk in others. In this paper we present the results of experimental and ethnoarchaeological studies aimed at recognizing the chemical residues produced by pulque production and consumption in the archaeological record. Two kinds of investigations were carried out to identify the residues of pulque: first, experimental work producing “bricks” of lime mortar, simulating archaeological plastered floors that were gradually enriched with pulque during a month; second, an ethnoarchaeometrical study involved the analysis of the samples obtained from the floors of a residence in the state of Hidalgo where pulque is produced and sold. The analyses were carried out with spot tests aimed at identifying the presence of carbohydrates, phosphates, fatty acids and protein residues in the samples. The results show that the enrichment of pulque can be recognized through high values of carbohydrates. We also show the results obtained through gas chromatography/mass spectrometry (GC/MS) analysis of one sample from the experimental brick of plaster.
其他摘要：Pulque was one of the most important beverages in the Central Plateau of Mesoamerica. Its consumption continued during the Colonial period and the beverage is still popular in some places, although its cultural survival is at risk in others. In this paper we present the results of experimental and ethnoarchaeological studies aimed at recognizing the chemical residues produced by pulque production and consumption in the archaeological record. Two kinds of investigations were carried out to identify the residues of pulque: first, experimental work producing “bricks” of lime mortar, simulating archaeological plastered floors that were gradually enriched with pulque during a month; second, an ethnoarchaeometrical study involved the analysis of the samples obtained from the floors of a residence in the state of Hidalgo where pulque is produced and sold. The analyses were carried out with spot tests aimed at identifying the presence of carbohydrates, phosphates, fatty acids and protein residues in the samples. The results show that the enrichment of pulque can be recognized through high values of carbohydrates. We also show the results obtained through gas chromatography/mass spectrometry (GC/MS) analysis of one sample from the experimental brick of plaster.
