Abstract: The research studied the possibility of determining the concentration of NaFeEDTA by UV spectrometry. We found that in some iron fortificants such as FeSO4, FeClA3, Fe（NO3）3, only NaFeEDTA had UV absorption at 256nm and the absorption was directly proportional to the concentration level of NaFeEDTA over the range of 0.4-4.0 μ g/ml （NaFeDETA-Fe） whereas the correlation coefficient was 0.9999 .The method had been applied to the determination of NaFeEDTA in soy sauce. The recovery rate was 95%－107%.This method is simple, fast, and accurate and a good way to determine the concentration of iron in food fortificated with NaFeEDTA.

Key words: NaFeEDTA UV spectrometry Soy sauce