Abstract: The extraction of pectin from lemon peel was done by aid of acid hydrolysis and salting-out method. On the basis of a series of single-factor experiments, the extraction technology was optimized through the orthogonal experiment. Within the range of experiment, the pH value of extraction, temperature of extraction, time of extraction, and liquid-solid ratio could all affect pectin extraction to some degree, of which the effect of the pH value of extraction was highly significant. The optimal conditions of the four parameters were 2.0, 90 ℃, 100 min and 25:1, respectively with aluminum sulfate being used as the salting-out agent.