In order to reduce the content of patulin in apple juice and improve the security, the ultrasonic degradation technology of patulin was studied. Based on the single-factor test, the optimum condition of ultrasonic was developed throughorthogonal design. The results showed that the best process parameters of patulin ultrasonic degradation in apple juice is power 420 W, time 90 min, frequency 28kHz,temperature 30℃, with the patulin degradation rate of 69.43%. There is minor impact on the key quality parameters of apple juice.