Abstract: In order to develop a novel zinc supplement and broaden the application field of redfin puffer, in this study, redfin oriental leatherback fish bone was used as raw material and ZnSO4·7H2O as zinc source. The preparation process of collagen peptide zinc chelate (Takifugu rubripes Bone Collagen peptides-Zn, TBCs-Zn) was optimized using response surface methodology. The micromorphology of TBCs and TBCs-Zn was analyzed through scanning electron microscopy, EDS energy spectroscopy, zeta potential and particle size measurement. Thermogravimetric analysis was conducted to investigate the thermodynamic properties of both materials. Further investigation of the chelation mechanism between peptides and zinc was conducted by means of X-ray diffraction spectroscopy, amino acid composition analysis, ultraviolet spectroscopy, and Fourier infrared spectroscopy. Additionally, the absorption characteristics were also evaluated using simulated gastrointestinal digestion. The results showed that the optimum conditions for the preparation of TBCs-Zn were: peptide-zinc mass ratio 1:4.4, chelation pH5.1, chelation time 76 min, and chelation temperature 50 ℃. Under these conditions, the zinc chelating capacity of TBCs-Zn reached 268.45±3.62 mg/g. Compared to TBCs, TBCs-Zn presents a smooth, granular aggregate appearance morphology with reduced negative surface charge, increased particle size, and improved thermal stability. Chelation with zinc ions induced a structural transition of TBCs from amorphous to ordered state. Notably, TBCs-Zn showed elevated relative contents of amino acids including Asp, His, Lys, Arg, and Cys compared to TBCs, with amino, carboxyl, and hydroxyl groups serving as primary chelation sites. TBCs-Zn has a better absorption effect with a higher dissolution rate of zinc ions than ZnSO4.