This article aimed to explore the effects of different extraction methods on the structural， physicochemical and functional characteristics of Ficus carica Linn pectin. The pectin from figs was extracted using four methods: Acid extraction， alkali extraction， enzymatic extraction， and water extraction. The monosaccharide composition， molecular weight (Mw) and esterification degree (DE) of pectin prepared by different extraction methods were characterized. The results showed that the yields the four kinds of pectin were 3.65%-6.19%， among which the yield of alkali extraction was the highest and the enzyme extraction was the lowest. The galacturonic acid contents of the four kinds of pectin ranged 91.02-248.09 mg/g， other neutral sugars such as acarbose， galactose and rhamnose contents were also relatively rich. The molecular weight of acid extraction was larger (2.00×104-1.59×105 u)， indicating that the extracted pectin molecule was more complete. The degree of esterification (DE) were 3.92%-44.42%， all four kinds of pectin were low methoxyl pectin (LMP)， among them， DE of acid extraction was the highest， and that of alkali extraction was the lowest. Fig pectin was confirmed to be a natural LMP (DE: 3.92%-44.42%)， exhibiting excellent shear-thinning behavior (105-103 MPa)， thermal stability (degradation temperature around 150 ℃)， and antioxidant capacity. It significantly inhibits α-amylase and α-glucosidase activities， with acid-extracted pectin demonstrating stronger inhibitory effects. These results provided a basis for the extraction and utilization of Ficus carica Linn pectin.