With the continuous progress of society, the food industry has been developing rapidly. At the same time, food safety issues also emerge in endlessly. Due to the low price and good effect on the preservation of food, synthetic antioxidants are often excessively added in food by some food producers, which endangers people’s physical and mental health seriously. Therefore, the detection of synthetic antioxidants in food is very necessary. Butylated hydroxyanisole (BHA) and tertiary butyl hydroquinone (TBHQ) are two common synthetic antioxidants. In the experiment, the Raman spectra of BHA and TBHQ were detected by using Confocal Microprobe Raman Spectroscopy and the Raman scattering spectra of the samples were obtained. In theory, the molecular structures were optimized and the Raman spectra of these samples were calculated by using Density Functional Theory(B3LYP) and 6-31G(d, p) basis set, and the intensity spectral was also obtained. By comparing the theoretical spectra with the experimental spectra, Raman characteristics of BHA and TBHQ were obvious with intensive Raman activities, the vibration frequencies showed a good agreement between experimental and theoretical results. In addition, the infrared activity and Raman activity of BHA and TBHQ molecules and the corresponding vibrational modes of each frequency spectrum were assigned. The results showed that the vibrational frequencies are the characteristic structure of the material, which can be used as the basis for identification and identification. The Raman spectra of BHA and TBHQ were discussed in the paper, and the theoretical mechanisms were analyzed, which provided theoretical and experimental basis for the application of Raman spectroscopy in the field of food additives detection. The study provides a theoretical and experimental basis for the application of Raman spectroscopy in the field of food additives detection.