This study employed four commercial enzymes (three cellulases: S22178， FoodPro^R CBL， Viscozyme^RL， 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 Viscozyme^RL disrupted the main chain structure of pectin， particularly its homogalacturonan (HG) backbone， while the hemicellulase and FoodPro^RCBL did not significantly affect the main and side chain structures of pectin. The purified sample with FoodPro^RCBL exhibited the highest viscosity (η1=1 227 mPa·s)， whereas the hemicellulase-purified sample had lower viscosity (η1=154 mPa·s)， and Viscozyme^RL showed nearly zero viscosity. In conclusion， pectin obtained through the FoodPro^RCBL 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.