Abstract: Six representative polyphenols, for example:resveratrol, procyanidins, blueberry athocyanins, catechin, ferulic acid and caffeic acid, had been mixed with a Auricularia auricular polysaccharides component. The mass ratio of between one of six polyphenols and the Auricularia auricular polysaccharides was 1 ∶1, ABTS+·and DPPH·radicals abilities of a single-component and two components were detected. Through the ChouTalalay combination index (CI) , whether established the synergistic antioxidant effect was studied. The CIABTS of procyanidins, when mixed with an Auricularia auricular polysaccharides complex (1∶1) , were 0.47±0.08 and0.41±0.06. The CIDPPH of procyanidins, when mixed with an Auricularia auricular polysaccharides complex (1∶1) , were 0.74±0.08 and 0.91±0.09. This result authenticated that resveratrol, when mixed with Auricularia auricular polysaccharides or procyanidins, and then when mixed with Auricularia auricular polysaccharides produced a synergistic antioxidant effect. Furthermore, the CIDPPH of caffeic acid and catechin, when mixed with an Auricularia auricular polysaccharides complex, were correspondingly:0.71±0.07 and 0.80±0.06, to produce a synergistic antioxidant effect. This research demonstrated that people could improve their own body antioxidant capacity by adjusting their diets in daily life.