目的通过研究生物强化富铁小麦面粉的铁生物利用率,筛选出最具潜力的富铁小麦品种。方法采用体外消化/Caco-2方法对10种生物强化富铁面粉进行铁生物利用率比较,以人Caco-2细胞铁蛋白生成量来反映铁生物利用率。结果发现不同面粉间铁生物利用率差异有显著性,出粉率78%的安阳中优9507和京冬8号面粉的铁生物利用率最高。结论生物强化富铁小麦安阳中优9507和京冬8号是最具潜力品种。 OBJECTIVE To screen the most promising iron-rich wheat varieties by studying the bioavailability of iron in bio-enriched iron-rich wheat flour. Methods The iron bioavailability of 10 bio-fortified iron-rich flour was compared by in vitro digestion / Caco-2 method, and the bioavailability of iron was measured by the production of human Caco-2 ferritin. The results showed that there was a significant difference in the bioavailability of iron between different flour. The iron bioavailability of Anyou 9507 and Jingdong 8 with the flour yield of 78% was the highest. Conclusions Biofortification of iron-rich wheat Anyang Zhongyou 9507 and Jingdong 8 are the most potential varieties.