The invention relates to the field of food safety monitoring, and provides a reverse phase transfer extraction detection process and application of capsaicin compounds in grease. The reverse phase transfer extraction detection process comprises the following steps of S1, selecting a proper type of reverse phase transfer extractant, weighing a certain amount of reverse phase transfer extractant, and dissolving the reverse phase transfer extractant in water or buffer salt to prepare a reverse phase transfer extractant solution, S2, mixing the grease with a reverse phase transfer extractant solution according to a certain proportion, S3, fully and uniformly mixing the grease with the extraction solution, S4, directly dripping the mixed solution into a sample adding hole of an immunochromatographic detection card, or directly dipping the mixed solution with immunochromatographic detection test paper, and reacting for a period of time, or standing for 2-3 minutes, separating, taking a lower-layer water phase, and detecting by using an immunochromatography detection card or an enzyme-linked immunosorbent assay (ELISA) method. The method does not need to use an organic solvent, is simpleand convenient to operate and short in detection time, and is suitable for on-site detection or household self-detection of illegal cooking oil.