In order to investigate the functional components in Lychees(Litchi chinensis Soon),Methanol,ethanol,acetone and ethyl acetate were chosen as the extraction solution to compare the polyphenols in different species(Baitang Ying,Baila,Nuomi Ci) and different parts of the fruit.The contents were determined by reversed-phase high performance liquid chromatography with C18 column(150×4.6 mm,5 μm) at 42 ℃ and 280 nm wavelength.The mobile phase was gradient elute using acetonitrile and 3% acetic acid solution.The result showed that total polyphenol contents were 662.51 mg/kg(Baitang Ying),442.20 mg/kg(Baila)and 264.36 mg/kg(Nuomi Ci)respectively;Epicatechin was the highest one in 9 kinds of Polyphenol,and the contents were 394.07 mg/kg,242.45 mg/kg and 168.79 mg/kg,respectively.Polyphenol contents of three Lychee were 3.41 mg/kg,5.78 mg/kg and 3.00 mg/kg in the flesh,469.89 mg/kg,155.96 mg/kg,137.89 mg/kg in the pericarp and 189.21 mg/kg,283.24 mg/kg,120.69mg/kg in the kernel.These results showed that the lowest polyphenol contents in Lychee was in the flesh while the content in pericarp and kernel varied by the spices.Therefore,choosing the appropriate species or parts of the lychees was the key in polyphenol extracting.