Conventional oil extraction methods face challenges such as nutrient loss, solvent residues, and protein denaturation. Aqueous enzymatic extraction (AEE), as a green alternative, offers mild processing and environmental benefits. However, its application is hindered by inefficient release of intracellular components due to rigid cell walls, difficulties in demulsifying stable oil–water interfaces, and insufficient valorization of by-products. Moreover, proteins are heterogeneously distributed among aqueous, emulsion, and solid phases with distinct functionalities, yet research remains disproportionately focused on aqueous-phase proteins, leading to suboptimal resource utilization. This study aims to elucidate targeted cell wall disruption mechanisms and the dynamic interplay between oil release and emulsion formation during enzymatic hydrolysis. By integrating physical-assisted technologies, we establish an oil–protein production system that overcomes efficient oil liberation and demulsification barriers. A multi-component functional evaluation framework is developed to systematically analysis oil nutritional properties and multi-phase protein functionalities. The proposed strategy of precision cellular deconstruction, technology integration, and component valorization provides a theoretical and technical foundation for enhancing AEE efficiency, producing high-quality oils, and advancing multi-phase protein functionalization.

Resveratrol is a promising polyphenolic bioactive compound found in peanuts. However, the distribution of cis- and trans-resveratrol and their glycosides varies significantly among cultivars, and their correlations with other quality traits remain unclear. In this study, Ultra-Performance Liquid Chromatography (UPLC) combined with high-throughput spectral analysis was employed to systematically evaluate 42 main cultivated peanut varieties from seven series across China’s three major production regions. The results indicated that trans-piceid (trans-resveratrol glycoside) was the predominant component, accounting for over 85% of the total content. Significant variation was observed in the total content of resveratrol and its glycosides among cultivars (4.61–88.79 mg/kg), with the Weihua series (represented by Weihua 23) exhibiting the strongest resveratrol enrichment ability. Multidimensional correlation analysis systematically revealed, for the first time, distinct association patterns: trans-piceid was positively correlated with sucrose, cis-resveratrol was positively correlated with fatty acids such as oleic acid, and trans-resveratrol showed a specific association with linoleic acid. Based on these findings, seven specialized high-resveratrol cultivars suitable for processing, including Weihua 23 and Kainong 301, were identified. Furthermore, a specific correlation system between “resveratrol and key quality indicators” was established. This study provides important theoretical support for the targeted breeding of novel functional peanut varieties that combine a high resveratrol content with traits such as high oleic acid or sugar content, thereby promoting the high-value industrial utilization of high-quality peanuts.