Abstract: In vitro digestion models can be used to predict the digestibility, release of food components and structure change under simulated gastrointestinal conditions.There are close correlations between in vitro digestion models and in vivo digestion, the former is constructed based on the latter.In vitro digestion models can reflect food digestion and availability in some extent, moreover it is simple and easy to apply.Therefore more and more attention was attracted to the application in nutrition absorption, drug metabolism, and bioavailability of active ingredient and risk assessment of food.This paper systematically described several kinds of digestion models for some edible substances, such as protein, carbohydrate, lipid, vitamin, etc.Besides, this paper also introduced some key factors which had evident influence on digestion ability, including enzyme concentration, incubation temperature, pH values, digestion time, particle size, etc.Lots of information about in vitro digestion models that would contribute to development of in vitro digestion models for food components was summarized in this review.