Abstract: In this study,coconut powder provided by the factory as raw material,then sucrose and glucose was added to form a series of samples of sugar content gradient(2.5% ~ 80%).This study based on infrared spectroscopy and near-infrared spectroscopy,the model of adding sucrose and glucose in coconut powder were established by partial least squares(PLS). And the calibration,cross validation and prediction were carried out. The results showed that infrared and near infrared models’ calibration correlation coefficient(R_C²),cross-validation correlation coefficient(R_CV²),prediction correlation coefficient(R_P²)of sucrose were 0.8752,0.8501,0.8401 and 0.9888,0.9868,0.9856 respectively. Infrared and near infrared models’ calibration correlation coefficient(R_C²),cross-validation correlation coefficient(R_CV²),prediction correlation coefficient(R_P²)of glucose were 0.8708,0.8500,0.8708 and 0.9569,0.9503,0.9572 respectively. The results indicated that the model of sucrose and glucose content of coconut powder established by infrared spectroscopy and near-infrared spectroscopy were good and the predicted value was close to the real added value. It feasible to rapidly detect the content of sucrose and glucose in coconut powder by infrared spectroscopy and near-infrared spectroscopy. In contrast,the model established by near-infrared spectroscopy would be better with more accurate prediction.