A simple and sensitive spectrophotometric method for the determination of butylated hydroxyanisole was developed. This method is based on oxidative coupling reaction between butylated hydroxyanisole with orcinol in the presence of hydrogen peroxide and enzyme horseradish peroxidase to produce colored product, which is measured spectrophotometrically at 420 nm. The color was stable for 15 minutes. Beer’s law was valid within a concentration range of 5-25 μg/ml. All the variables were studied to optimize the reaction conditions. No interference was observed in the presence of common excipeints. The validity of the method was tested by analyzing butylated hydroxyanisole in oils. Good recoveries were obtained. This method is successfully employed for the determination of butylated hydroxyanisole in oils.