Abstract: The edible film with barrier property can restrain food oxidation rancidity and improve the effect of storage and preservation when applied to food. In this study, sodium carboxymethyl cellulose, sodium alginate and guar gum were used as film forming materials, oxygen resistance and water vapor permeability were used as indicators, and the process optimization of sodium carboxymethyl cellulose-sodium alginate-guar gum ternary mixed membrane was carried out through single factor experiment and D-optimal mixture design. The light transmittance, rheological properties, fourier transform infrared spectroscopy, scanning electron microscopy and thermodynamic properties of the edible films were analyzed and compared. The results showed that when 1.25% sodium carboxymethyl cellulose:2% sodium alginate:0.75% guar gum was 35:49:16, the reciprocal of the water vapor permeability was 505224 and the oxygen resistance was 0.52 of the edible film, indicating the best barrier. Compared with the single membrane, the optimized mixed membrane significantly improved its properties, the components had good coordination, and the structure of the mixed membrane had good compatibility and integrity. The study of the edible ternary mixed membrane can provide a reference for the development of new edible film.