Abstract: In order to study the distribution characteristics of soluble sugars in natural fragrance and flavor ingredient (NFFI), an HPLC-ELSD method for simultaneous determination of fructose, glucose, maltose, maltose tritose, arabitol, inositol, sorbitol and sucrose was developed, and the method was used to investigate NFFI of different species and raw materials. The results showed that the method performed detection limit (LOD < 5.00 μg/mL), good reproducibility (RSD ≤ 4.65%) and high recovery rate (92.5%-98.9%). The coefficients of variation and variation of soluble sugars in NFFI were high and the dispersion degree was large, which indicated that the distribution of soluble sugars in NFFI was obviously different. In addition, the most frequently detected soluble sugars in NFFI were glucose and fructose, followed by maltose, arabinol, sucrose, sorbitol, and maltose tritose. In addition, arabinol was only detected in tree moss extract and tree moss concrete, and inositol was only detected in chicory concrete. The content of fructose and glucose in concentrate, extract and concrete was higher than those in tincture, net oil, and essential oil. The content of fructose and glucose in the extract and concrete was significantly higher than that in the tincture. Taking the content of 8 soluble sugars in natural spices as variables, different types of NFFI can be divided into three categories, with concentrate, most extracts and some concretes were in the first category; essential oil, purified oil, tincture, partial extract and partial extract were in second category; tree moss extract and tree moss concrete were in the third category. The content of glucose and fructose in NFFI made from fruit was higher than that made from flower and leaf. The content of fructose and glucose in the concretes and extracts from fruit was significantly higher than that in the tinctures, but there was no significant difference in the content of fructose and glucose in the extracts and concretes. In addition, there was no significant difference in the content of fructose and glucose in the concretes, tinctures and extracts of NFFI made from flower and leaf. The results of statistical analysis showed that the distribution of soluble sugar in natural fragrance and ingredient with different species and raw materials had regular difference, which had an important guiding significance for quality evaluation and practical application of natural fragrance and ingredient, and laid a good foundation for establishing the authenticity identification technology of NFFI fingerprint by liquid chromatography.