Iron-chelating black-bone silky fowl oligopeptides(BSFP-Fe) were prepared by using black-bone silky fowl as raw material.Taking molecular weight distribution and iron content as indicators,the effects of temperature,pH and in vitro simulated gastrointestinal digestion on the stability of BSFP-Fe were investigated.Results showed that the change of the molecular weight distribution ranges did not exceed 2% and the iron content of BSFP-Fe showed no significant difference under the conditions of temperature 20 ~ 80℃.Under the conditions of pH 3 ~ 9,the molecular weights below 1000 u of BSFP-Fe were slightly elevated,but the content did not exceed 6%.The iron content of BSFP-Fe decreased,but was still higher than 58.4%.After digested by proteases,the molecular weights below 1000 u of BSFP-Fe were slightly elevated,but the content did not exceed 8%.After digested by pepsin and trypsin together,the iron content of BSFP-Fe was 37.6%.The results indicated that BSFP-Fe had certain thermal stability,pH stability and digestion stability.