Pectin is a nature plant polysaccharide， has extremely complex structure and versatile function. The wide use of pectin as an ingredient， high value food additive and health care product， which imparts rheological and textural properties to various products （food， medicine， health products and cosmetics）. Ag nanoparticles （AgNPs） have broad-spectrum antibacterial properties and low toxicity to mammalian cells， which have been widely recognized and applied. This review looks to the techniques for pectin extraction from plant sources and preparation of Ag nanoparticles in foreign major journals for the past few years. Aims to providing more active references and beneficial lessons for new pectin resources， green extraction techniques and new pectin products in China.