Figure 1.
Map showing the location of Chiapa de Corzo in relation to the Preclassic world (Map made by Lynneth S. Lowe).
Figure 2.
Site map of Chiapa de Corzo by CE 500 showing principle structures mentioned in text (Drawing by Ayax Moreno based on original map by Gareth W. Lowe).
Table 1.
Measurement data for the sampled pottery vessels from Chiapa de Corzo.
Figure 3.
Image of the ceramic vessels from Chiapa de Corzo that were sampled for analysis (Photo by Roberto Lopez and Emiliano Gallaga Murrieta).
Figure 4.
Major Capsaicinoids present in chili and proposed degradation pathway for biomarker analysis.
Table 2.
MRM method parameters used in chilli analysis.
Figure 5.
UPLC/MS-MS chromatograms illustrating (a) Standard dihydrocapsaicin (b) Blank (c) Representative Corza sample confirming the presence of dihydrocapsaicin.
Insets: MS/MS spectra of standard dihydrocapsaicin (A) and from sample extract (B). Samples were extracted and analyzed as described in methods.
Figure 6.
UPLC/MS-MS chromatograms illustrating (a) Standard 4-OH-3OMe-benzylamine (b) Blank (c) Representative Corza sample confirming the presence of 4-OH-3OMe-benzylamine.
Insets: MS/MS spectra of standard 4-OH-3OMe-benzylamine (A) and from sample extract (B). Samples were extracted and analyzed as described in methods.
Figure 7.
UPLC/MS-MS chromatograms illustrating (a) Standard 3,4-dihydrobenzylamine (b) Blank (c) Representative Corza sample confirming the presence of 3,4-dihydrobenzylamine.
Insets: MS/MS spectra of standard 3,4-dihydrobenzylamine (A) and from sample extract (B). Samples were extracted and analyzed as described in methods.
Table 3.
UPLC-MS/MS analysis of pottery samples.
Figure 8.
Image of the five vessels that tested positive for Capsicum from Chiapa de Corzo.
Photos by Roberto Lopez and Emiliano Gallaga Murrieta.