Abstract: In this paper, the Chinese cabbage were used as the experimental materials to study the characteristics of carbaryl in washing water adsorbed to the vegetables under the ultrasonic technology, which involved different frequencies, powers, washing times, temperatures and the concentration of the cararyl.The results showed that the adsorption quantity of carbaryl on Chinese cabbage increased with the decrease of the frequencies, the rise of ultrasonic power, the length of cleaning time, the increase of water-bath temperature, the increase of concentration of carbaryl.The optimal ultrasound treatment conditions were determined by uniform design and least square regression analysis to be that frequency was 135 k Hz, power was 0.25 W/cm2, time was5 min and concentration was 5 mg/L.The result of validation experiments showed an actual vaule of 0.68 mg/kg with a realitive error of 5.59% compared with theoretical value. This study provides a theoretical basis for the conditions of ultrasonic technology for washing Chinese cabbage.