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.