Abstract: The study was to optimize the extraction conditions of dietary fiber and analyze the physical and chemical properties of the TDF from the root of blanched garlic leaves. According to the results of single factor experiment of pH value,temperature and time of enzymolysis for the root of blanched garlic leaves,the optimal levels of these factors were further determined through the Box-Behnken response surface experimental design. The physical and chemical properties of the extracted TDF of the root of blanched garlic leaves such as the water and oil holding capacities,swelling property,glucose and cholesterol absorption capacities,and antioxidant capabilities were analyzed. The results showed that the optimized conditions for the extraction of TDF from the root of blanched garlic leaves were as follows:pH7.0,temperature 62 ℃ and enzymolysis time 2.3 h. Under the above conditions,the yield of TDF was up to 72.47%±0.08%,which was similar to the determined value 72.59%. Comparing with the root powder,the higher water holding capacity(8.63 g·g^-1),oil holding capacity(6.57 g·g^-1),swelling property(6.27 mL·g^-1),and the adsorption ability of glucose and cholesterol(8.00 mg·g^-1 and 10.52 mg·g^-1)were obtained from the extracted TDF. However,the antioxidant capacity and total phenol content of TDF from the root of blanched garlic leaves decreased significantly to the blanched garlic leaves root powder. Therefore,the TDF from the root of blanched garlic leaves can be used as a high-quality additive in meat and grain products to develop newly and healthy food,and improving the level of resources utilization and added value of product.