黄土冲沟斜坡桥梁桩基竖向承载特性模型试验研究

为了探明黄土冲沟地形条件对桥梁桩基础承载力的影响,首次基于自主研发的能充分反映黄土冲沟区域桩基础特点与工作性能的模型试验平台,分析不同冲沟坡度、不同桩长桩基的竖向承载力,桩身轴力及桩侧摩阻力的变化规律,并结合试验结果提出相关的工程技术建议。研究结果表明:①随着坡度的增大,相同桩长的桩基承载力呈降低趋势,承载力影响度逐渐增大,变化范围在7%~35%之间;②在一定范围内,桩基承载力随桩长增加增幅越大,桩长增加到一定程度时,承载力增幅逐渐变缓;③随着坡度增加,相同入土深度下的有效桩长逐渐减小;④黄土冲沟斜坡区域桥梁桩基设计应充分考虑防止桩周土体流失的工程技术

甘草提取物对乳化猪油氧化稳定性的影响 及乳化猪油在蛋糕中的应用Effect of liquorice extract on oxidative stability of emulsified lard and use of emulsified lard in cakes

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