［［Objective ］］ This study aimed to explore the effect of cavitation -oxidation synergy on decolorization of raw sugar solution was studied.［［Methods ］］ An impact -jet hydrodynamic cavitator was used as the equipment for generating cavitation and the H2O2-VC solution was used as the oxidation system.A comparative study was conducted to assess the effects of hydrodynamic cavitation and conventional stirring on the oxidative decolorization of sugar juice,and the process conditions of sugar juice decolorization were optimized using orthogonal experiments.［［Results ］］ When the dosage of 5% H2O2 solution was 3 mL,the dosage of 100 g/L VC solution was 10 mL,the cavitation time was 3 min,the inlet pressure was 0.2 MPa,the solution temperature was 70 ℃,the throat diameter was 0.5 mm,and the solution volume was 150 mL,the decolorization effect of sugar juice was the most obvious,and the decolorization rate of the sugar juice was 60.72%.［［Conclusion ］］ The interaction between cavitation and oxidation can achieve the effective degradation of pigments in sugar juice.