This　study　employed　four　commercial　enzymes　(three　cellulases:　S22178，　FoodProR　CBL，　ViscozymeRL，　and　one　hemicellulase)　for　the　extraction　of　pectin　from　green　tea.　The　investigation　focused　on　their　impact　on　the　primary　structure　of　pectin　and　explored　the　relationships　among　the　composition，　molecular　weight　distribution，　particle　size　distribution，　and　pectin　viscosity　after　purification.　The　goal　was　to　develop　an　extraction　method　for　obtaining　structurally　intact　natural　pectin.　Results　indicated　that　all　four　enzymes　efficiently　extracted　pectin，　with　extraction　yields　reaching　80%.　S22178　and　ViscozymeRL　disrupted　the　main　chain　structure　of　pectin，　particularly　its　homogalacturonan　(HG)　backbone，while　the　hemicellulase　and　FoodProRCBL　did　not　significantly　affect　the　main　and　side　chain　structures　of　pectin.　The　purified　sample　with　FoodProRCBL　exhibited　the　highest　viscosity　(η1=1　227　mPa·s)，　whereas　the　hemicellulase-purified　sample　had　lower　viscosity　(η1=154　mPa·s)，　and　ViscozymeRL　showed　nearly　zero　viscosity.　In　conclusion，　pectin　obtained　through　the　FoodProRCBL　process　closely　resembled　the　original　pectin　state，　with　a　purified　pectin　content　of　48%　(HG　backbone　43%，　RG-I　side　chain　5%).　The　particle　sizes　among　components　were　similar，　exhibiting　good　rheological　properties　and　displaying　typical　shear-thinning　behavior.　©　2024　Chinese　Institute　of　Food　Science　and　Technology.　All　rights　reserved.