The factors such as power, action mode and action time of ultrasound were studied about their effects on the sulphitation and neutralization process in cane juice. The best result was achieved when the ultrasound was applied at the power of 300 W and in the progress of neutralization. The result showed that ultrasound could help to improve the quality of clarified juice. Compared with those without ultrasound field, the residuals of Ca2+ and SO2 decreased by 4% and 21.4%, respectively, and the color value decreased by 10.2%, and apparent purity improved by 0.91% in average. The result of this study provided reference for the application of ultrasound in the sulphitation and neutralization process.