This experiment adopts Surface Enhanced Raman Spectroscopy (SERS) to quickly detect auramine Ⅱ, basic orange Ⅱ and metanil yellow in bean products. It uses High Performance Liquid Chromatography (HPLC)-tandem mass spectrometry to verify. The best extraction solvent is methanol-water (Seven plus three) solution. Before classification, extracting the bean products withAccelerated Solvent Extaction (ASE) and purifying it with Gel Permeation Chromatography(GPC), which improves the extraction efficiency, improves the detection sensitivity, reduces the dosage of extraction solvent and effective in the matrix of macromolecular distractors.ASE and GPC conditions are optimized. This study of three types of pigment surface enhanced Raman spectra characteristic peak of the ownership certification. The characteristic peak of auramine Ⅱ, basic orange Ⅱ and metanil yellow is respectively 652, 995 and 983 cm-1; he method detection limit is 3.0, 1.0 and 4.0 mg·kg-1. Three quantitative characteristic peak of pigment had a good linear relationship with pigment concentration, Recovery of this experiment was 83.48%～92.59% range, relative standard deviation less than 7.2%. The method is characterized by simple pretreatment, short analysis period and high sensitivity, etc. The method provides a reliable reference for food pigment detection.