Abstract:Two forms of iron[FeSO4·H2O，ethylenediaminetetraacetic acid ferric sodium salt（FeⅢ-EDTA）]at different concentrations （0-100 μg/mL）were used for the cultivation and fortification of corn seeds，and the dietary nutritional value of corn sprout was evaluated.Iron and zinc contents in corn sprout were determined using flame atomic spectrophotometry，total flavonoids and anthocyanidins in corn sprout were determined using ultraviolet spectrophotometry，and the antioxidant capacity of corn sprout was evaluated.Results showed that the iron content in corn sprout fortified with iron solution increased greatly after 96 h，reaching a maximum of 497.97 mg/kg.The zinc content slightly changed and fluctuated between 79.58% and 98.78% compared with that in the control.Compared with raw seeds，the content of total flavonoids increased by 120.73%-257.12%，and the highest content was 2 163.83 mg/kg DW.The content of anthocyanidins increased by 101.55%-176.08%，and the highest content was 375.46 mg/kg.The total antioxidant capacity of corn sprout significantly improved，and was 164.94%-269.48% higher than that of raw seeds；the highest was about 102.90 μg VC/g DW.In summary，the study showed that the use of ferrous sulfate solution with a concentration of 10 μg/mL-20 μg/mL or FeⅢ-EDTA with a concentration of 20 μg/mL-50 μg/mL to fortify corn sprout significantly improve the nutritional quality of corn sprout，meeting the daily requirement of the human body for trace elements.