Sirty-eight peach cultivars were detected for their anthocyanin content by Vis-UV Spectrophomery and HPLC,then compared the consistency of the two methods and analyzed for their genetic diversity,at last, we gave a criterion for red-flesh peach. Study results showed that anthocyanin content in white-flesh peach was close, we could choose one method according to the actual situation,otherwise, only HPLC was suitable for yellow-flesh peach.The major anthocyanin in peach fruit was cyanidin 3-glucoside that was deteceted in 48 cultivars,while cyanidin 3-rutinoside was identified in parts of cultivars,such as wuheijitoutao,daguoheitao. Grade index and reference cultivars were given by statistical anthocyanin data for red peach description. These grade indexes were recorded on 1- 5 scale which classified 20 mg/100g as critical points.In our research,we indentified five red-flesh peach,other cultivars thar were not regard as red-flesh peach and sweet flavor did not conform to the criterion,we would do further study to solve this problem.