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采用胃蛋白酶－盐酸溶液和胰蛋白酶－胆盐溶液为消化试剂，模拟人体胃肠道环境体外消化食物，邻菲口罗啉法测定Ｆｅ２＋，硫氰酸钾法测定Ｆｅ３＋。结果表明食物中的Ｆｅ２＋和Ｆｅ３＋是共存的；Ｆｅ２＋含量最高的是紫菜（３９．２９ｍｇ／１００ｇ），其次是蚌肉（３５．６６ｍｇ／１００ｇ）、海带（３４．０２ｍｇ／１００ｇ），比民间流传的赤豆、菠菜、枣等补铁食物中的Ｆｅ２＋含量高很多。
Pepsin - hydrochloric acid solution and trypsin - bile salt solution were used as digestion reagents to simulate the in vitro digestion of food in human gastrointestinal tract. Fe2 + was determined by omeprazole - method and was assayed by potassium thiocyanate method. The results showed that Fe2 + and Fe3 + coexisted in food. The highest Fe2 + content was seaweed (39.29mg / 100g), followed by clam meat (35.66mg / 100g) and kelp (34.02mg / 100g) Of red bean, spinach, jujube and other iron supplements Fe2 + content is much higher.