Abstract: In this paper, several yeast extracts (YE) were taken as the main material to explore their function in salt reduction and effect in reducing salt in stock flavoring powder. Firstly, through physical and chemical index detection of different YE and comparative sensory analysis of saltiness intensity, the optimal effect of salt reduction YE was determined; then the molecular weight distribution of the peptide was detected, and different peptides were applied in the compound salt reduction model solution to explore the mechanism of salt reduction; finally, the effect of salt reducing was verified in the stock flavoring powder. According to the results, it showed that there were differences in salt reduction effect and flavor modification effect of different yeast extracts on low sodium salt, among which strong YE-2 had a better effect of reducing 20% salt in model experiment than other test YE. The components of 1000~2000 Da peptide in dense YE-2 had a significant sense of denseness and effect in saltiness enhancement. The application of strong YE-2 in the seasoning of stock powder could help reduce salt, improve umami taste and strong taste, and enhance the sense of overall coordination. YE products with stronger salt-reducing effect can be developed by increasing the content of 1000~2000 Da peptides in YE-2 products.