An optimal extracting system in this study was established for resveratrol extraction from different peanut tissues, through the comprehensive analysis on light and heat stability of resveratrol, extracting solvent, extracting time and extracting method. The optimal resveratrol extracting system for peanut roots and stems included the ratio of liquid and material 25 ： 1, the material treated with 70% alcohol at room temperature for 24 h, the ultrasonic assistant extraction for 30 min, no direct sunlight in extraction and separation process, and the extraction temperature lower than 60 ℃. The recovery ratio of this method was 80. 89%. The resveratrol content in roots and stems of 30 peanut cuhivars was detected by high performance liquid chromatography （ HPLC ）. The result indicated that resveratrol content in root of BRl, MF06, Y29, ZF12, TSS and G9102 in flower stage was higher than that of others, ranging from 0. 031 6 - 0. 059 5 mg/g; the content in stems of ZF12, ZK61, GH10, MF06, BR1 and Y29 was higher than that of others, ranging from 0. 020 9 -0. 054 1 mg/g. Resveratrol content in root of BR1, G9102, Y29 at maturation stage was higher than that of others, ranging from 0. 047 6 -0. 355 9 mg/g; resveratrol content in stems of MF06, Y29, was a little higher than that of others, ranging from 0. 026 7 -0. 034 4 mg/g. The total resveratrol content in root and stem of MF06, ZF12 and BRlin flower stage was higher than that of others, with 0. 067 8, 0. 075 1, 0. 079 9 mg/g respectively ; The total resveratrol content in root and stem of MF06, Y29 and G9102 at maturation stage was higher than that of others, with 0. 095 3, 0. 372 6, 0. 374 8 mg/g respectively. As a whole, the resveratrol content in root and stem of peanut at maturation stage was higher than that of flower stage. G9102 and Y29 were expected as subsequent research materials.