Pectin: Pectin traits: white or yellow coarse to fine powder. Almost no smell, taste slimy. 20 times more soluble in water to form a milky white viscous solution, a weak acid. Strong heat resistance. Purposes: thickeners, gelling agents, stabilizers, emulsifiers used in the manufacture of pectin jelly, mayonnaise, essential oils stabilizers, textile pastries hardening, to improve the quality of cheese, fruit juice manufacturing powder. Production process: raw materials, grapefruit skin by ethanol precipitation in the routine laboratory conditions and under microwave extracting pectin, select the solid-liquid ratio, temperature, time, pH, microwave power as the research object, which is obtained by orthogonal experiments under normal conditions, the optimum extraction conditions: m (peel): V (distilled water) = 1:40, pH 1, extraction temperature of 85 ° C, extraction time was 1.5h, pectin yield up to 35.87%. Microwave method optimum conditions were as follows: m (peel): V (distilled water) = 1:30, pH 1.5, extraction temperature of 65 ° C, extraction time was 20m in the microwave power to 500W, pectin yield up to 24.83%.