The extraction conditions and sol property of pectin from Okra were studied by ultrasonic assisted extraction. The effects of materials-liquid ratio, pH, extraction temperature and ultrasonic time value on the extracting efficiency of pectin were studied by single-factor experiments. Then the L9(3⁴) orthogonal experiment was carried out to optimize the process conditions, based on single-factor experiments, finally the physical and chemical methods were used to analyze pectin purity, dry weight loss, ash content, pH value, water holding capacity and esterification degree. At 250 W ultrasonic power, the results showed that the optimum extraction conditions were as follows. Using the ratio of materials to liquid of 115 (g/mL) at pH 4.0, ultrasonic treated at 60 ℃ for 40 minutes, the yield of pectin was 20.45%. The water-holding capacity of okra pectin was 10.22 mL/g, and the degree of esterification was 72.43%. In addition, the weight loss, ash and pH value were in accordance with QB 2484-2000 (food additive pectin) standard. The results showed that the yield of okra pectin extracted by ultrasonic wave was higher, and okra pectin was highly esterified.