Sugar components of some dry fruits were determined by gas-liquid chromatography. Reducing sugar and sucrose contents were also determined by Bertrand method. All samples were obtained from commercial source. Sugars were extarcted with 99.9% methanol and concentrated methanol solution was used for analysis. Quantitative gas-liquid chromatography was carried out on TMS derivatives of sugars using 3% silicon OV-1 column. Glucose, fructose and sucrose were the major sugar components. Glucose and fructose were contained nearly at the same ratio except prune and black jujube. In prune, glucose was contained 2.3 times as much as fructose. Sucrose was found in very small quantities in raisin, prune and banana. In other dry fruits sucrose was contained high percentage. Besides these sugar components sorbitol was found in both apricot and prune, while sorbose was contained in prune only.