以DPPH（1，1-二苯基-2-苦肼基）清除率为评价指标，考察了NaCl、糖类、柠檬酸单独添加以及两两或三者合用对蛋清抗氧化肽活性的影响，并在此基础上运用响应面分析法，优化出增效剂的最佳组合．结果表明，NaCl、麦芽糖及柠檬酸均能显著提高蛋清抗氧化肽的活性，可作为蛋清抗氧化肽的抗氧化增效剂单剂，三者合用时增效效果最佳，最佳组合为NaCl1．4％、麦芽糖3．0％、柠檬酸0．24％，在此条件下蛋清抗氧化肽对DPPH的IC50值（DPPH清除率达到50％时蛋清抗氧化肽的质量浓度）为0．27mg／mL，增效比可达3．96．

This paper focuses on the effects of single or complex addition of NaCl, carbohydrates, citric acid on the antioxidant activity of the peptide derived from egg white protein, with the DPPH scavenging activity as the evaluation index. Moreover, the best combination of synergist is optimized via the response surface methodology. The results show that （ 1 ） NaCl, maltose and citric acid all signifieantly improve the antioxidant activity of the peptide derived from egg white protein, so that they can be used as an antioxidant synergist independently; （2） the triadic combination of NaCl, maltose and citric acid is of the best enhancement effect ; and （3） in the optimal combination （ i. e. , 1.4% NaCl, 3.0% maltose and 0. 24% citric acid）, the synergist may result in a IC50 value on DPPH radicals of 0.27 mg/mL and a synergism value being up to 3.96.