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为促进乳化猪油在烘焙食品中的应用，分析了甘草提取物及其组分（甘草酸、光甘草定）对乳化猪油氧化稳定性的影响，同时将乳化猪油应用于蛋糕中，研究了乳化猪油的含油量对蛋糕品质的影响。结果表明：甘草提取物及其组分均能大幅延缓乳化猪油的氧化酸败，其中甘草提取物的延缓效果最显著；含有0.02%甘草提取物的乳化猪油（含油量80%）在40 ℃下储藏28 d，其酸值、过氧化值、硫代巴比妥酸值与空白组相比分别下降了72.53%、47.45%、62.98%；含油量80%的乳化猪油制备的蛋糕的膨胀体积与含油量50%的乳化猪油制备的蛋糕相比增加了99.75%，硬度、弹性和咀嚼性分别降低了21.37%、14.58%、31.74%，但各指标均比猪油制备的蛋糕的差。综上，乳化猪油具有替代猪油应用于蛋糕制备的潜力，但仍需进一步深入探究乳化猪油组分与蛋糕中其他组分间的相互作用，进而提高蛋糕品质。To promote the application of emulsified lard in baked goods, the effects of liquorice extract and its components (glycyrrhizic acid and glabridin) on the oxidative stability of emulsified lard were analyzed. The emulsified lard was used in cake, and the effect of fat contents in emulsified lard on the quality of cake was investigated. The results showed that liquorice extract and its components markedly inhibited the oxidation rate of emulsified lard, and liquorice extract had the most significant inhibition effect. After storage at 40 ℃ for 28 d, the acid value, peroxide value and thiobarbital acid value of emulsified lard (fat content 80%) containing 0.02% liquorice extract decreased by 72.53%, 47.45% and 62.98% respectively, compared to emulsified lard without antioxidant. In addition, the expansion volume of the cake prepared with emulsified lard with 80% fat content increased by 99.75% compared to the cake prepared with emulsified lard with 50% fat content, and the hardness, elasticity and chewiness decreased by 21.37%, 14.58% and 31.74% respectively, but all indexes were worse than those prepared with lard. In conclusion, emulsified lard has the potential to replace lard in cake preparation, but further investigation of the interaction between emulsified lard components and other components in cake is needed to improve the quality of cake products.

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Background: The in situ gel, which after gelation floats in the stomach, is appropriate for sustaining drug release. Aqueous extract of liquorice used for the treatment of peptic ulcers and Helicobacter pylori, was used to create an in situ gel in the current research study for prolonged action. Materials and Methods: The aqueous extract of liquorice was subjected to phytochemical screening; pre-formulation studies such as extract compatibility with selected polymers. In situ gel containing liquorice extract, sodium alginate (Gelling Polymer), HPMC K100M (release retardant), Calcium Carbonate (Gas Generating Agent), Tri-Sodium Citrate and Methyl paraben were prepared by using pH induced ion gelation method and various parameters are evaluated. A factorial design was employed to evaluate the independent parameters i.e., sodium alginate and HPMC K100M, on dependent parameters such as lag time, viscosity and in vitro drug release at 9th hr of the formulation. Results: The pre-formulation studies showed compatibility between extract and excipient. The in situ formulation showed a pH ranges from 7.44 to 7.88, Viscosity 72.67 to 596.33 cps, lag time of 14.67 to 73 sec, Drug content 49.139 to 71.471% and remain buoyant in gastric environment for more than 12 hr. Concentration of HPMC K100M and Sodium Alginate decreases drug release due to the formation of rigid gel structure. Mechanism of drug release from formulations was Non Fickian super case-II, fitting into the Korsmeyer Peppas model. Conclusion: The optimized formulation was found to have a lag time of 28.67 sec, pH 7.69, viscosity 268 sec and drug release of 73.98% at end of 9th hr and found to be in acceptable range. Therefore, liquorice extract oral in situ solution can be a promising approach for prolonged and sustained effect for treating peptic ulcers. [ABSTRACT FROM AUTHOR]