To find the rules on honey during ripening and obtain the special indicators, the physicochemical parameters and sugar profiles were studied. Moisture, soluble solids, pH, acidity, and conductivity were detected according to national standards. Sugar profiles of different storage time in hive, one day, two days, four days, six days and which was completely ripened were isolated and identified by HPLC—ELSD. Analysis of variance (ANOVA) showed that there were significant differences in honey of different storage time in hive; while the principal component analysis(PCA) showed that fructose, trehalose, glucose, maltulose, erlose were the major factors causing this difference. So the trehalose, maltulose and erlose can be the special indicators of honey during ripening, which provides a reference and guidance for the evaluation of honey quality.