采用体外模拟消化法对钙软糖和维生素C软糖功效成分的释放动力学进行研究，对软糖的微观结构进行表征，并考察膳食成分对软糖功效成分在模拟胃液中释放的影响。结果显示，维生素C软糖和钙软糖的崩解时限分别为155 min和22 min；维生素C软糖功效成分，在2 h内逐步释放，2 h其功效成分释放93.6%，钙软糖功效成分30 min内释放率接近100%。微观结构显示，两种软糖胶体都呈现基本的胶体网状结构，但网络结构的形态并不相同。维生素C软糖的释放动力以Higuchi的拟合效果最好，符合骨架缓释制剂释放规律，而钙软糖则以一级动力拟合最佳。此外，胃液含5%淀粉会减缓维生素C软糖中功效成分的释放，而其它膳食成分对其释放无显著影响，钙软糖在模拟胃液中的消化释放特性不受膳食成分的影响。结果表明：与片剂和硬胶囊剂相比，软糖的崩解时间和消化释放速度均较缓慢，具有一定的缓释作用。

An in vitro simulated digestion model was used to study the release kinetics of the functional components, calcium and vitamin C, from their gummy candy vehicles. The microstructure of gummy candies was characterized, and the effect of dietary components on the release of functional components of the gummy candy in a simulated gastric juice was investigated. The results showed that the disintegration time of the gummy calcium and vitamin C candy was 155 min and 22 min, respectively. The functional component, Vitamin C, was released gradually and reached up to 93.6% in 2 h, and the calcium component was released almost 100% within 30 min. Both gummy candies exhibited a basic colloidal network structure, but differed in the morphology of network structure. The release kinetics of vitamin C was best matched by Higuchi's fitting effect, which was consistent with the release law of sustained-release preparation, whilst the gummy calcium candy was best fitted with the first-order kinetics. In addition, it was found that the gastric juice containing 5% starch slowed down the release of the functional component, Vitamin C, from the gummy candy, but other dietary ingredients had no significant effect on its release. The digestion and release characteristics of the gummy calcium candy in simulated gastric juice were not affected by the dietary ingredients. Results of this study indicate that compared with tablets and hard capsules, the disintegration time and release rate upon digestion of the gummy candies were slower and exhibited a somewhat sustained-release effect.

国家重点研发计划(2017YFC1601000)；中国博士后科学基金（2016T90787）