关键词: 低钠盐；钠钾配比；血压健康水平；感官评价；自发性高血压大鼠

Abstract: Objective: This study aimed to optimize the formulation of low-sodium salt with favorable blood pressure-maintaining effects and superior sensory properties, so as to provide a scientific basis for its standardized production and popularization. Methods: Salt samples containing 0%, 15%, 25%, and 35% potassium chloride (KCl) were prepared using refined salt and KCl as raw materials, and irbesartan tablets were set as the positive control. Spontaneously hypertensive rats (SHRs) were used to establish an animal model, and each low-sodium salt group was divided into low-dose and high-dose subgroups. The rats in the positive control group were intragastrically administrated with irbesartan at a clinically equivalent dose of 10 mg/(kg·d) for four consecutive weeks. Systolic blood pressure, diastolic blood pressure and mean arterial pressure of rats were dynamically monitored throughout the intervention period, and an electronic tongue system and sensory evaluation were applied for multi-dimensional analysis of sensory characteristics. Results: The blood pressure-lowering effect of low-sodium salt showed an obvious concentration, dose and time dependence. Both low and high doses of low-sodium salt containing 25% KCl significantly reduced the mean arterial pressure of rats at week 3 of intervention (P < 0.05). At week 4, the high-dose group presented remarkable decreases in systolic and diastolic blood pressure (P < 0.05), along with a sustained and steady reduction in mean arterial pressure (P < 0.05). Intergroup comparison indicated that after four weeks of intervention, the 25% KCl group had a significantly greater reduction in the three blood pressure indicators than the other groups (P < 0.05), indicating better maintenance of healthy blood pressure. The sensory evaluation results demonstrated that the salty taste of KCl was markedly more intense than its off-flavors such as bitterness and astringency, and the sample with 25% KCl achieved an ideal balance between saltiness and undesirable tastes with the highest sensory acceptability. Conclusion: Taking hypotensive efficacy, sensory quality, and production cost into consideration, we confirmed 25% as the optimal addition level of KCl in low-sodium salt. This study provides a scientific reference for the standardized production of low-sodium salt and offers guidance for promoting its market promotion, advancing the national dietary salt reduction initiative, and implementing the Healthy China Strategy.

Key words: low-sodium salt; sodium-potassium ratio; blood pressure health level; sensory evaluation; spontaneously hypertensive rat