Abstract: During the processing and storage of edible oil,lipids are easily oxidized to form peroxides,which can affect its nutritional value and sensory function,and can produce harmful toxins that can induce various human diseases.Based on a 1:1 quantitative reaction between peroxides and triphenylphosphine(TPP)in edible oil,a method for detecting the peroxide value of different edible oils was established by measuring the infrared characteristic absorption peak of the reaction product triphenylphosphine oxide(TPPO)at 542cm-1.The experimental results show that there is a good linear relationship between the characteristic absorption peak height D(542)of triphenylphosphine oxide(TPPO)in peanut oil,sesame oil,and rapeseed oil at 542 cm-1 and its peroxide value,and the linear relationship is different,respectively y = 3.09×10-4x + 1.43×10-4,R2 is 0.9918,y = 8.23×10-4x-2.86×10-4,R2 is 0.9941,y = 5.2×10-4x-3.33×10-4,R2 is 0.9955.The established method can more accurately detect the peroxide value in different edible oils,and uses fewer organic solvents.It can be used for rapid and accurate quality control analysis of peanut oil,sesame oil,and rapeseed oil.