This work investigated the impacts of the initial pH and salt of the dextrin solution on fractionating dextrin by gradient alcohol precipitation, represented by gradient ethanol precipitation. Data suggested that this method was applicable in acidic, neutral, and alkaline environment, and the best fractionation effect was achieved at neutrality. In addition, KCl was co-precipitated with dextrin and resulted in earlier precipitation of some dextrin than in the KCl-free solution, which indicated that salt negatively affected fractionation. Furthermore, the effect of salt was positively correlated to its concentration.