食品减盐措施和氯化钠检测技术研究进展

Research progress of salt reduction measures and detection technology of sodium chloride in food

食盐在人们的日常饮食中不可或缺,也在食品工业中发挥重要作用。一系列监测数据表明,人们日常食盐摄入量远高于世界卫生组织建议的5 g/d。高盐饮食带来的健康风险在世界范围内得到广泛关注,降低居民每日食盐摄入量已成为共识。随着各国政府和世界卫生组织的一系列措施干预,食品减盐已取得初步效果。本文介绍了包含直接减少食盐用量、优化食盐物理结构和改变食盐分布形态、添加咸味增强剂、使用非钠盐替代、多感官协同作用、改进加工工艺及多种措施协同作用等方法在内的减盐措施,并对它们的减盐效果和应用前景进行阐述,分别从以钠基计和以氯基计两个方面评述了13种食品中氯化钠含量的检测方法,主要介绍了它们的测试原理、前处理方法改进和应用范围,以期为食品减盐措施和氯化钠检测技术的深入研究提供有价值的参考。

Salt is indispensable in people’s daily diet,and play an essential role in the food industry.A series of monitoring data have shown that people’s daily salt intake is far higher than the World Health Organization’s recommended 5 g/d.The health risks associated with a high-salt diet have received increased attention worldwide,and the agreement of reducing the daily salt intake of residents has reached.With a series of measures to intervene,enacted by governments around the world and the world health organization,salt reduction in food has achieved initial results.This paper introduced the methods of reducing salt consumption directly,optimizing the physical structure of salt and changing the distribution form of salt,adding saltiness enhancer,using non-sodium salt instead,multi-sensory synergy,improving processing technology and synergistic effect of various measures,and expounded their salt reduction effects and application prospects.The determination methods of sodium chloride content in 13 kinds of foods were reviewed from two aspects:Sodium-based and chlorine-based,and their testing principles,improvement of pretreatment methods and application scope were mainly introduced,so as to provide valuable reference for the further study of food salt reduction measures and sodium chloride detection technology.