The effect of ultrasonic parameters including ultrasonic treatment temperature and time and the ultrasonic treatment power on the content and antioxidant capacity of phenolic acids from orange leaves peels in a local position were explored. The results indicated that ferulic acid content was the highest in orange leaves and peels, and both the content of seven phenolic acids and total phenolic contents (TPC) were increased with the increase of treatment time and temperature with some small differences. 30 ℃ was found to be the optimal temperature. Ultrasonic treatment power was also revealed to have a positive effect on the content of single phenolic acid and total phenolic contents. Moreover, sonochemical effect was dynamic and uneven in different positon, the contents of single phenolic acid and total phenolic improved greatly in the local position of P5. A good liner correlation was investigated between Trolox-equivalent antioxidant capacity (TEAC) value and the content of total phenolic acids after ultrasonic treatments. The correlation coefficients for the ultrasonic temperature of 15, 30, 40 ℃ were 0.708 3, 0.746 9， 0.718 9 (the treatment time varied from 10, 20, 30, 45 to 60 min at both temperature levels), the positons of (P1, P2, P3, P4, P5) were 0.971 2 and 0.735 0 at four ultrasonic power levels, respectively. The correlation coefficient for the locally ultrasonic positions was found largest.