Tyramine is an important biogenic amine， and its presence has a significant impact on food safety and human health. In this study， biomass materials were used as carbon sources to prepare biomass carbon dots. The addition of urea for nitrogen doping effectively improved the quantum yield of biomass carbon dots. Combined with molecular imprinting technology， a fluorescent probe specifically recognizing tyramine was prepared， and a rapid fluorescence detection method for tyramine in fermented food was established. The results indicated that at a mass concentration of 10-200 μg/L， the concentration of tyramine and the fluorescence intensity of the prepared fluorescent probe had a good linear correlation with a linear equation y=0.00192x+1.06263 (R2=0.98485)， and a detection limit of 5.48 μg/L. It had a good specificity for tyramine and no cross reaction with other biogenic amines and their structural analogues. Through the standard addition recovery experiment on fermented food samples such as bacon， yogurt， fermented bean curd， etc.， the standard addition recovery rate was 111.06%-122.03%， and the relative standard deviation was lower than 6.09%， and the results were consistent with the HPLC method. This method was rapid， sensitive， and highly accurate， and could be used for the detection of tyramine in fermented foods.