Abstract: Pectin was extracted from fresh pulp of Choerospondias axillaris by using acid and water respectively.Its physicochemical properties and factors(concentration,pH,sugar content) that influence gelling properties were studied. The results showed that the yield, galacturonic acid content, and degree of methoxylation of acid-extraction and water-extraction were 1.62% and 1.27%,74.24% and 77.81%,60.04% and 61.96%,respectively. The galacturonic acid content,weight loss on drying,ash content,protein content,pH of pectins all satisfied the requirement of national standard. The viscosity of water-extracted pectin was bigger than that of acid-extracted pectin at the same concentration. Gel strength and chewiness for both pectin increased with the increase of pectin concentration and sugar content,and those of water-extracted pectin was bigger than those of acid-extracted one. The largest gel strength and chewiness achieved at pH 2.8 for acid-extracted pectin,and pH 2.6 for water-extracted pectin. This paper provided theoretical reference for Choerospondias axillaris products.