Abstract: Pot experiment of wheat and faba bean intercropping was conducted and exudates from wheat and faba bean roots were collected at different growth stages. Low molecular weight organic acids (OA) in root exudates were examined by HPLC. The results showed that wheat and faba bean intercropping significantly increased the total amounts of OA exuded by roots. At tillering (57 d), booting (120 d) and filling stages (142 d), intercropping increased the total amounts of OA in wheat root exudates by 155%, 35.6% and 92.6% respectively, in comparison with that of monoculture wheat (MW). At branching (57 d) and filling stages (142 d), intercropping increased the total amounts of OA in faba bean root exudates by 87.4% and 38.7%, respectively, in comparison with that of monoculture faba bean (MF). Wheat and faba bean intercropping changed the types of OA exuded by roots. At tillering stage, lactic acid was identified in root exudates of intercropping wheat (IW), but not in that of MW. At jointing stage (98 d), citric acid was identified in root exudates of IW, but not in that of MW, and acetic acid was vice versa. At branching stage, acetic acid was identified in root exudates of intercropping faba bean (IF), but not in that of MF, and lactic acid was vice versa. At filling stage, lactic acid was identified in root exudates of IF, but not in that of MF. Wheat and faba bean intercropping increased the OA exudation rate of wheat. At booting stage, the exudation rates of citric and fumaric acid from IW were 179 and 184times as that of from MW, respectively. At filling stage, the exudation rate of lactic acid from IW was 2.53times as that from MW. In conclusion, wheat and faba bean intercropping increased the rate and total amount, and changed the types of OA exuded by roots.