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本研究通过体外实验模拟胃肠道消化吸收过程，以蔬菜（小白菜）所含铁为非色素铁源，实验膳基本组成为小白菜，烹调油，食盐、水及外加的ＺｎＳＯ＿４、ＣａＣｌ＿２。观察膳食中不等量油脂和锌、钙对铁吸收的影响。结果表明：生菜组铁透过率为０．３４±０．０５％，１５克油组２．５０±０．１８％，３０克油组１．９８±０．１２％，５０克油组２．１８±０．３３％，１５克油＋水组０．３４±０．０７％，１５克油＋Ｚｎ组１．４８±０．１１％，１５克油＋Ｃａ组１．６４±０．１１％。结果提示：少量油脂有利于铁吸收，量大有抑制作用。膳食中Ｚｎ：Ｆｅ约为２．０时，明显抑制铁吸收，抑制率达６３％，Ｇａ：Ｆｅ约为２００时，也明显抑制铁吸收，抑制率达４９％。
In this study, gastrointestinal digestion and absorption process was simulated by in vitro experiments. The iron contained in vegetables (Brassica chinensis) was used as non-pigmented iron source. The experimental diet consisted of cabbage, cooking oil, salt, water and ZnSO 4 and CaCl 2. Observe the impact of different amounts of oil and zinc, calcium on iron absorption in the diet. The results showed that the iron permeability in lettuce group was 0.34 ± 0.05%, that in 15g oil group was 2.50 ± 0.18%, that in 30g oil group was 1.98 ± 0.12%, and that in 50g oil group 2 .18 ± 0.33%, 15.3g oil + water 0.34 ± 0.07%, 15g oil + Zn 1.48 ± 0.11%, 15g oil + Ca 1.64 ± 0.11% . The results suggest that: a small amount of oil is conducive to iron absorption, a large inhibitory effect. When Zn: Fe was about 2.0 in the diet, the iron absorption was inhibited obviously, the inhibition rate was 63%, and when Ga: Fe was about 200, the iron absorption was also obviously inhibited with the inhibition rate of 49%.