The stability in different temperature and pH value of soluble dietary fiber-polyphenol complexes and their functions on lipids， cholesterol， cholesterol decreases， adsorption capacity and cation exchange capacity of bile salts， also the potential lipid-lowering activity in vitro experiments were explored， which aimed at providing a reference for the preparation of functional foods with lipid-lowering function. The datas showed that the stability of the compound decreased with the increase of temperature and pH value. The adsorption capacity of soluble dietary fiber-polyphenol complex to oil was better than that of soluble dietary fiber and physical mixture， whose results were significantal (P<0.01) different and the adsorption of lard and peanut oil showed the same trendency. The adsorption effect of the complex on cholesterol was significantly better than that of soluble dietary fiber (P<0.05) the simulated environment solution (pH 7.0) and the adsorption capacity of the complex on cholesterol in the simulated intestinal environment (pH=7.0) was significantly higher in a simulated stomach environment (pH=2.0). In addition， the interaction between soluble dietary fiber and polyphenols significantly promoted the adsorption effect of soluble dietary fiber on cholate (P<0.01) and improved the cation exchange capacity of soluble dietary fiber.