Abstract: The pectin from fresh hawthorn of different varieties was carried out by acid extraction method, and its yield, purity, total sugar, pectinic acid content, esterification degree and oil holding capacity were compared. Seven varieties of hawthorn with similar physical and chemical properties were selected for antioxidant experiment. The results showed that the yield rates of pectin in Dawang (4.11%) and No.25 (3.05%) were higher than others. Except for Ruifeng (10.01 g/g), Dajinxing (10.93 g/g), Changkou (10.13 g/g) and Zizhenzhu (11.97 g/g), the oil holding force was less than 10 g/g in other varieties. Except Dahong (19.05%) and Dawang (50.20%), the total sugar content of hawthorn pectin of other varieties was between 20% and 32%. There were six monosaccharides of hawthorn varieties, including rhamnose, arabinose, galactose, glucose, galaconic acid and glucuronic acid. Moreover, and the seven monosaccharides were xylose also available in hawthorn varieties of Waibahong, Dawang and No.279. Hawthorn pectin was a high methoxyl pectin, and the quality fraction of pectin was 8% to 11%, The esterification degree of pectin were (62.30±0.96~65.06±1.61), and different varieties of hawthorn pectic acid were different (p<0.05).The hawthorn pectic acid of different varieties had significant differences (p<0.05). The total antioxidant capacity of pectin of Waibahong and Dajinxing hawthorn was the best, higher than 80 (unit/mg), and the IC₅₀ values in the ABTS free radical scavenging capacity experiment were 0.043 mg/mL and 0.040 mg/mL, respectively. This study provides theoretical basis and reference for the deep processing of hawthorn.