Abstract: The influence of extraction technology and processing on dietary fiber of Arctum Iappa L. by extrusion and microwave puffing were studied. The influence of water content, barrel temperature, screw speed and feed rate, and water-holding capacity, oil-holding capacity, the bulging force and the cation exchange capacity by extraction and microwave puffing were studied. Results indicated that the water-holding capacity, oil-holding capacity, the bulging force and the cation exchange capacity of dietary fiber of Arctum Iappa L. were rised by extrusion and microwave puffing, the best technology were water content 15%, barrel temperature 150℃, screw speed 250r/min , feed rate 300r/min , the expansion rate 1.65% , soluble dietary fiber over 30.65% , contents increased by 27.25%.