探究不同二十碳五烯酸（Eicosapentaenoic acid，EPA）和二十二碳六烯酸（Docosahexaenoic acid，DHA）组成比例的鱼油乳液的体外消化特性。制备不同EPA/DHA（5.13、2.45、1.34）比例的O/W鱼油乳液，对消化过程中粒径、ζ-电位、微观结构及小肠阶段脂肪酸的释放行为进行研究。结果表明，不同EPA/DHA比例的鱼油乳液在消化过程中的变化趋势相似，同时各乳液消化特性有所区别。具体而言，三种初始乳液均具有较高的稳定性，电荷性介于-40.02 mV和-43.77 mV，粒径主要分布于0.1-1.0 μm之间。经口腔与胃阶段消化后，各体系电荷绝对值显著降低（P < 0.05），乳滴中心脂质暴露，粒径呈多峰分布且主要集中于10-100 μm区间。小肠阶段各组乳液粒径显著降低至8-13 μm（P < 0.05），游离脂肪酸（Free fatty acids，FFA）相对释放结果表明，EPA/DHA = 5.13组乳液（103.21%）＞EPA/DHA = 2.45组乳液（73.54%）＞EPA/DHA = 1.34组乳液（62.51%），EPA与DHA相对水平是影响三种鱼油乳液消化的重要因素。本研究可为富含EPA与DHA的海洋脂类膳食摄入及鱼油递送系统的开发设计提供一定参考。

To investigate the digestive properties of fish oil with different proportions of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), based on an in vitro gastrointestinal digestion model (GIT), O/W emulsions with different ratios of EPA/DHA (5.13、2.45、1.34) were prepared. The changes of particle size, ζ-potential and microstructure, and the release behavior of fatty acids during small intestinal digestion were all investigated. The results showed that the similar trend was found with different EPA/DHA ratios. Each emulsion showed different characteristics at different digestion stages, as well as the digestive characteristics of different EPA/DHA fish oil emulsions at the same digestion stage were different. Specifically, all three initial emulsions showed higher stability with the strongest negative charge, ranging from -40.02 mV to -43.77 mV, as well as relatively uniform particle size distributions (0.1-1.0 μm). After oral and gastric digestions, the absolute value of charge of each system decreased significantly (P < 0.05), with the inner hydrophobic lipid phase exposed and a multi-peak distribution of particle size mainly concentrated in the range of 10-100 μm. After small intestine digestion, the particle size of each group decreased significantly to 8-13 μm (P < 0.05). The amount of free fatty acids (FFA) were followed by 5.13 of EPA/DHA (103.21%), 2.45 of EPA/DHA (73.54%), 1.34 of EPA/DHA (62.51%), suggesting the effect of the composition and proportion of EPA and DHA on fish oil emulsion digestions. This study could provide a basis for the design of marine lipid intake and fish oil delivery systems rich in EPA and DHA.