The invention belongs to the field of food detection, and particularly relates to a method for preparing an enzyme electrode and rapidly detecting the peroxide value of vegetable oil. The method comprises the steps of: selecting a glassy carbon electrode for use; firstly preparing a Nafion-methylene blue membrane electrode, then adopting a bovine serum albumin-glutaraldehyde crosslinking method to fix horse radish peroxidase (HRP), and obtaining a final HRP electrode; and then using the HRP electrode to rapidly detect the peroxide value of the vegetable oil. The method is high in sensitivity, good in selectivity, high in accuracy, short in response time, less in interference and superior to the traditional iodometry, thus being a simple, rapid, convenient and easy method for measuring the peroxide value and having the potential of realizing automatic on-site measurement.