Abstract: In order to reduce the amount of chemical reagents used for determining the peroxide value (POV) of edible oil, attenuated total reflection Fourier transform infrared spectroscopy was adopted to determine POV of edible oil. The peroxides in oil react with triphenylphosphine (TPP) to produce triphenylphosphine oxide (TPPO) and there is a characteristic absorption peak at 542cm^-1 in the infrared spectrum of TPPO. In this work, 1mL edible oil was mixed with 40μL TPP solution in acetone and the infrared spectrum of the sample was measured by an attenuated total reflection-Fourier transformation infrared spectrometer equipped with a diamond single-bounce ATR accessory. The peak height of the characteristic absorption peak of TPPO at 542cm^-1, A(542), was determined, and POV of the edible oil was calculated. The results showed that the prepared TPP solution remained stable within 48 hours and was not oxidized by air, which would not cause a wrong result. There was a good linear relationship between A(542) and POV with a correlation coefficient (R²) of 0.9962. The peroxide values of 28 edible oils determined by ATRFTIR and national standard methods were consistent and the correlation coefficient (R²) between POV determined by ATR-FTIR method and iodometric method was 0.9860, indicating that the present method can be used as an alternative to iodometric method for a rapid determination of POVs of edible oils. The relative standard deviation of the predicted values of 11 replicates was estimated to be 2.91%, and the detection limit of the method was 0.61mmol/kg. The proposed method has the advantages of simple operation, low amount of organic reagent and low technical requirements for laboratory personnel, which is suitable for fast screening of POV.