Abstract:This study constructed a carrageenan-sodium hyaluronate-complex amino acid functional gummy system using carrageenan as the gel matrix，and optimized key process parameters and formulation factors. The effects of different carrageenan concentrations，heating temperatures，and the amounts of complex amino acids and sodium hyaluronate added on the physicochemical properties，sensory quality，and functional activity of the gummy were systematically investigated. The structure and properties of the gummy were characterized using electronic tongue evaluation，rheological experiments，and ABTS+free radical scavenging experiments. Furthermore，a zebrafish model was used to conduct toxicity evaluation，sodium dodecyl sulfate （SDS）-induced soothing behavior experiments，and verification of tail fin repair and anti-wrinkle activity. The results suggested that the gummies exhibited optimal formability and sensory acceptability under heating at 97 ℃ and with 4.5 g of carrageenan. The synergistic introduction of appropriate amounts of compound amino acids （0.3 g） and sodium hyaluronate （0.8 g） significantly enhanced the gel network structure and viscoelasticity，increasing the storage modulus from 1 423.0 Pa to 2725.0 Pa，improving the ABTS+free radical scavenging rate to 76.4%，and maintaining an anti-deformation rate above 91.96%. Simultaneously，no Escherichia coli was detected，and the metal ion content met the GB 17399—2016"Nationalfood safety standard Candy". The gummies solution showed no significant zebrafish toxicity in the range of 0.5-10.0mg/mL. It effectively alleviated SDS-induced stress behavior，reducing spin count to 3 times/min and it promoted tail fin regeneration. In summary，the developed gummies demonstrated good processing suitability and biosafety，possessing strong antioxidant and skinsoothing and repairing activities，and have potential application value in the functional food field.