目的 为了优化可食胶黏剂的制备工艺。方法 将模糊综合评价法和主成分分析法相结合，确定可食胶黏剂4项性能指标的总分计算方法，然后在单因素试验的基础上，以可食胶黏剂总分为响应值，通过响应面分析确定可食胶黏剂的最佳制备工艺，并研究糯米粉质量分数、明胶质量分数和鱼鳔胶质量分数对可食胶黏剂性能的影响，以及各参数之间的交互作用。结果 在糯米粉有质量分数为30%，明胶质量分数为15%，鱼鳔胶质量分数为20%时，可食胶黏剂的综合得分最高。结论 在优化条件下，可获得总分为0.957的可食胶黏剂；优化后的工艺可用于指导生产。

The paper aims to optimize the preparation technology of edible adhesive. The fuzzy synthetic evaluation method and the principal component analysis method were combined to determine the total score calculation method of the four performance indexes of edible adhesive. Based on the single factor test, the total score of edible adhesive was taken as the response value. The optimum preparation process of edible adhesive was determined by response surface analysis. The effects of glutinous rice powder mass fraction, gelatin mass fraction and mass fraction of icthyocolla on the properties of edible adhesive and their interaction were studied. When the mass fraction of glutinous rice flour was 30.00%, the mass fraction of gelatin was 15.00%, and the mass fraction of icthyocolla was 20.00%, the comprehensive scores of edible adhesive was the highest. Under the optimal conditions, edible adhesive with a total score of 0.927 can be obtained. The optimized process can be used for guiding production.