In this paper， low-field nuclear magnetic resonance（LF-NMR）， fourier infrared transform spectrometer （FTIR）， and scanning electron microscope （SEM） were used to study the effects of anions on the water distribution， protein secondary structure and microstructure of noodles. The results show that the weakly bound water in the noodles with Cl- added is the main form of water， followed by the deep bound water， which has the least free water content. The addition of H2PO4-， HCO3-，CO32- increases the deep bound water content of the corresponding noodles. The content of weakly bound water is reduced. According to FTIR determination， when compared with Cl- and H2PO4-， HCO3- and CO32- can significantly increase the content of β-sheet and β-turn of gluten protein at 0.25 mmol/g and 0.30 mmol/g， and reduce α-helix and random curl content of gluten protein. SEM found that the addition of Cl-， H2PO4- makes the gluten protein inside the noodles absorb water more evenly and forms a denser network structure compared with the blank. Adding HCO3-， CO32- makes the starch particles exposed， and the gluten network structure is loose， and appears even more porous holes.