Abstract:Four kinds of vegetables（carrot，red sweet bell hromatography?mass spectrometry was used to iden?tify phenolic substances in the extracts of the four kinds of vegetables，and the content of total phenols，total flavonoids，carotenoids，and anthocyanins in the extracts of four kinds of vegetables was measured.The anti?oxidant interaction among the extracts of the four kinds of vegetables was analyzed after they were mixed with different mass ratios.The results showed that the main phenolic substances in the water?soluble extract of the red bell pepper were chlorogenic acid，rutin，and so on，and those in the water?soluble extracts of the celery mainly included chlorogenic acid，6?acetylapigenin，etc.The main phenolic substances in the water?soluble extracts of the purple cabbage mainly included chlorogenic acid，quercetin?7?glucoside，etc，while that in the water?soluble extract of the carrot mainly was isoferulic acid.The scavenging ability of the four kinds of veg?etables extracts for DPPH free radicals in the descending order was as follows：purple cabbage ＞red bell pep?per ＞celery ＞carrot，and their scavenging ability of ABTS+ free radicals in the descending order was as fol?lows：purple cabbage ＞celery ＞red bell pepper ＞carrot.When the mass ratio of red bell pepper，carrot，cel?ery，and purple cabbage extract was 3∶1∶1∶1，the synergistic rate reached the maximum，and there was a strong antioxidant synergistic effect.