利用体外动态模拟消化系统评价了两种不同二十二碳六烯酸（Docosahexaenoic acid，DHA）藻油剂型的消化速率及其生物可及性，以期找到消化特性更佳的DHA藻油产品。对凝胶糖果和软胶囊两种不同剂型的DHA藻油样品进行体外胃肠动态消化，并从粒径及表面电势、微观结构和DHA含量等方面对消化特性进行分析，多角度探究两种剂型藻油产品对其消化行为的影响。结果表明添加胰酶组在肠消化60 min后，凝胶糖果消化产物粒径极显著低于软胶囊消化产物（p<0.01）；未添加胰酶组软胶囊肠消化30 min至90 min后，产物粒径显著大于凝胶糖果（p<0.05）。添加胰酶组中凝胶糖果肠消化产物ζ电位绝对值随时间增加而增大，且均高于30 mV。随着肠消化时间延长，凝胶糖果游离脂肪酸（Non esterified fatty acid，NEFA）释放量逐步增加，达到缓释效果,软胶囊NEFA量与消化时间无明显关系。凝胶糖果消化产物在荧光图像中呈现分散均一的小液滴，软胶囊消化产物形态大小各异，均一性差。综上所述，凝胶糖果的消化特性及油脂的释放与分散性能更好，且其DHA释放量为软胶囊的6.75倍，具有较好的生物可及性。
The digestion rate and bioaccessibility of two different types of docosahexaenoic acid (DHA) algal oil products, namely DHA gel candy and DHA softgel, were evaluated using an in-vitro dynamic digestive system. The two DHA algal oil products were digested in vitro; their particle sizes, surface potentials, microstructures, and DHA contents were determined to evaluate their digestive characteristics. The results showed that in the pancreatin supplement group, the particle size of DHA gel candy was significantly smaller than that of DHA softgel (p<0.01) after 60 minutes of intestinal digestion. However, in the group without pancreatin, the particle size of softgel was significantly larger than that of gel candy (p<0.05) after 30–90 minutes of intestinal digestion. In the pancreatin supplement group, the zeta potential of the products from intestinal digestion of gel candy increased with time, and they were all higher than 30 mV. There was a sustained release of non-esterified fatty acid (NEFA) by gel candy, which gradually increased with time. In contrast, there was no obvious relationship between the NEFA released by softgels and digestion time. In addition, the digestion products of gel candy were in the form of small droplets with similar shape and size and uniform dispersion in fluorescent images, whereas those of softgels varied in shapes and sizes with non-uniform distribution. In summary, compared to DHA softgels, DHA gel candy is more easily digested, its oil is gradually released and sustained, and has a better dispersion performance at all stages of digestion. Moreover, the DHA content released by gel candies was 6.75 times that of softgel, indicating better bioaccessibility of gel candy.