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本研究比较了国外用于面粉添加的两类铁源，还原铁粉和亚铁盐。实际上没有一种单一铁源能理想地适合于所有面粉及面制品的强化。因此有必要综合考虑其生物利用率、协同配伍性、技术可行性及价格等因素而加以选择。我们选用相对生物利用率高，性能稳定，价廉的复合结晶硫酸亚铁作为补充和强化面粉的铁盐。研究和建立了制备该种铁盐的简便方法。产物的质量符合美国食品添加剂法规。并用该种铁盐配成４０ｍｇＦｅ＋＋／Ｋｇ的富铁面粉，在５０℃恒温条件下加速贮存实验和高温季节半年以上的存放实验证明它和面粉可以形成较稳定的配伍，经检验，贮存后的富铁面粉各项指标均符合国家标准。
This study compared two types of iron sources, reduced iron powders and ferrous salts used abroad for flour addition. In fact no single iron source is ideally suited for the strengthening of all flour and pasta products. Therefore, it is necessary to consider its bioavailability, compatibility, technical feasibility and price and other factors to be selected. We use the relative bioavailability, stable performance, low cost of complex crystalline ferrous sulfate as a supplement and fortified flour iron salt. Study and establish a convenient method for preparing this kind of iron salt. The quality of the product meets the US Food Additives regulations. The ferric iron with 40mgFe ++ / Kg was added into the ferrous flour to accelerate the storage experiment at 50 ℃ and stored for more than half a year in high temperature season. It was proved that it can form a more stable compatibility with the flour. After the test, the rich Iron flour indicators are in line with national standards.