The work aims to optimize the extraction process of pectin in Actinidia arguta and determine the antimicrobial activities of pectin and its degradation products. The extraction process of pectin in Actinidia arguta was optimized by the response surface methodology. The antimicrobial activities of pectin and its degradation products against various microbes were determined by the filtering paper method. The results showed that the optimum extraction conditions of pectin were:material to liquid was 1∶5(g/mL), pH was 2.3, extraction time was 80 min and the extraction temperature was 70 ℃. Under this condition, the extraction rate of pectin reached at (92.56±4.266)%. Antimicrobial experiment results showed that the MIC values of pectin and its degradation products against various microbes were as follows:0.375 mg/mL and 0.75 mg/mL for Escherichia coli, 3 mg/mL and 0.75 mg/mL for Staphylococcus aureus, 3 mg/mL and 1.5 mg/mL for Saccharomycete, 0.75 mg/mL and 0.375 mg/mL for Penicillium. Acid extraction and ethanol precipitation method can be effectively applied in pectin extraction. Actinidia arguta pectin and its degradation products have certain antimicrobial activities. The antimicrobial effect of degradation products is better than that of pectin.