The radical scavenging activity of the natural lycopene and hops active ingredients (hops extract, α-acids, β-acids and hexahydro β-acids) were evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH•). And the synergistic antioxidant properties of the complex solutions by lycopene with hops extract, α-acids, β-acids and hexahydro β-acids were determined and the single solution above mentioned were used for a comparison, respectively, as well as the stability under different temperatures and ultraviolet light. The results showed that the lycopene has the strongest antioxidant activity with the IC50 for DPPH• of 8.73 mg/L in single solution; when the concentration of lycopene is 4 mg/L, the synergistic effect with hops active ingredients were in order of lycopene/β-acids > lycopene/hops extract > lycopene/hexahydro β-acids > lycopene/α-acids. The stability of lycopene and hops active ingredients in all complex solutions were improved compared with the respective single solution. Among them, the stability of β-acids in the lycopene/β-acids compound system increases by 26.87% and 40.86% at 50 ℃ and 70 ℃, respectively, and lycopene increased by 11.27% and 19.07%, respectively. In addition, the stability of all complex solutions was maintained above 80% after 10 hours of ultraviolet irradiation. The research will be helpful to provide reference for exploring and developing natural-derived composite food additives.