Abstract: In order to understand the influence of hydrodynamic cavitation on sucrose in sugar solution,the hydrodynamic cavitation generated with the cavitation device was applied to the sugar solution. The concent of sucrose in sugar solution was determined by high performance liquid chromatography. The operating conditions were confirmed as follows: Shodex SUGAR series KS-801( Na~+) column( 8 mm×300 mm,6 μm),which was held at a constant temperature of 80 ℃,using a mobile phase composed of ultra pure water at a flow rate of 0.8 mL/min. The refractive index detector temperature was set as 30 ℃.The effect of initial concentration,p H,temperature,pressure and cavitation time on sucrose was studied.The results showed that when the solution pH less than 7,sucrose would be hydrolyzed and hydrodynamic cavitation can strengthen the chemical reaction process,so the loss of sucrose increased.So when the hydrodynamic cavitation is applied to the actual sugar industry.In order to reduce the loss of sucrose,it should avoid high temperature,low pH or shorten the time of cavitation.