The detection of cations and anions in marinade helps to understand its composition, and the salty taste in marinade is mainly provided by cations (such as sodium ions). Measuring the sodium ion content in the marinade can help accurately regulate the saltiness of the marinade, ensuring that the flavor of the marinade meets consumer needs. The anions and cations in marinade often contain abundant mineral elements such as calcium, magnesium, potassium, etc. By measuring the content of these ions, the mineral nutritional composition of the marinade can be understood, providing consumers with more comprehensive nutritional information. In addition, nitrite is harmful to the human body and there are corresponding regulations and testing line requirements in the country. This article uses ion chromatography to detect marinades.