长期高钠饮食与多种健康问题直接相关，包括血压升高，患心血管疾病等。随着人们健康意识的提高，减盐行动已迫在眉睫，咸味增强肽因其本身独特的优势成为了目前理想的低钠替代物，对于减盐产品的开发具有重要的意义和广泛的应用前景。鉴于近年来畜禽及海产等加工副产物的利用率较低，动物源咸味增强肽的开发不仅能够高效利用鸡骨、牛骨、虾蟹等副产物，还能作为高效的食盐替代物，显示出巨大的开发潜力和较高应用价值。因此，动物源咸味增强肽的研究和开发已成为当前食品科学领域的研究热点。本文以动物源咸味增强肽为对象，通过综述动物源咸味增强肽的来源、制备技术、分离纯化技术、鉴定技术以及应用现状和前景，以期为未来动物源咸味增强肽的深入研究和相关减盐产品的研发提供参考依据及理论支撑。

A prolonged high-sodium diet is directly linked to various health problems, including elevated blood pressure and cardiovascular diseases. With the growing health awareness among the populace, the imperative for salt reduction has become apparent. Salty taste enhancement peptides, owing to their unique advantages, have emerged as ideal low-sodium substitutes, carrying significant implications for the development of salt-reduced products and offering extensive application prospects. Given the relatively low utilization rate of by-products from livestock, poultry, seafood, and other processing industries in recent years, the development of animal-derived salty taste enhancement peptides not only enables the efficient utilization of by-products such as chicken bones, cow bones, and shrimps and crabs but also serves as an efficient alternative to salt, showcasing immense development potential and high application value. Consequently, research and development in this field have become a focal point in the realm of food science. This paper focuses on animal-derived salty taste enhancement peptides, reviewing their sources, preparation techniques, isolation and purification techniques, identification techniques, as well as current applications and prospects. The aim is to provide a reference and theoretical support for future in-depth research on animal-derived salty taste enhancement peptides and the development of related salt-reduced products.