Objective: This study aimed to rapidly detect the residual quantity of thiamendazole in food. Methods: O-aminophenol and o-phenylenediamine were screened as composite functional monomers by ultraviolet spectroscopy. The polymerization and elution conditions were studied by electrochemical analysis, and the performance of the sensor was evaluated. A rapid method for the determination of thiamendam residues in food was established. Results: Under the control of the optimal conditions, the imprinted sensor had the specific adsorption performance for thiamendam and its structural analogues, and the selectivity for thiamendam was the strongest. The linear relationship of this method ranged from 1.0×10^-8 to 1.0×10^-4 mol/L, and the detection limit was 3.3×10^-9 mol/L; The average recoveries of the spiked samples were 88.16%～100.73%, and the relative standard deviations were less than 2.63%. Conclusion: The sensor has excellent imprinting effect, selectivity, reproducibility and stability, and can be used for the rapid detection of thiamendam residues in food.