By detecting edible oil that the peroxide value and the aflatoxin B₁, to understand the usage situation of edible oils in catering.Methods The 150 representative samples were collected in the cities extensive, the samples detected according to peroxide value GB/T 5009.37-2003 and the aflatoxin B₁ GB/T 5009.23-2003. Results The pass rate of peroxide value is 100%. The situation of the aflatoxin B₁ detecting:the pass rate of frying oil is 91.7%, the pass rate of peanut oil is 89.3%, the pass rate of blend oil, rapeseed oil, soybean oil and palm oil are all 100%, the aflatoxin B₁ detecting range of frying oil and peanut oil are 1.00-21.6 μg/kg and 0.80-40.4 μg/kg respectively.Conclusion The raw material quality of edible oil need to control strictly, reduce the chance of contamination and the production of the aflatoxin B₁.