Hydrogen peroxide has a characteristic of being dissociated rapidly into atomic oxygen and water when it is contacted with organic materials, resulting in a decrease in molecular weight of a polymer like carbohydrate. This effect on inulin hydrolysis under ultrasound irradiation was investigated. Maximum effect of hydrogen peroxide appeared at the H2O2 concentration of 2.3%(w/v) under the range of $50∼60^{circ}C$ and 0.1∼0.3%(w/w) HCl. Compared to control reactions, the promotion effect reached 9∼43%. The activation energy, 26kca1/mo1, of inulin hydrolysis with H2O2 addition was similar to that without H2O2 addition, 25kca1/mo1. This implies that the rate enhancement of inulin hydrolysis with H2O2 addition is due to the increase of frequency factor.