目的 优化食用油墨制备工艺，改善其存储稳定性。方法 将主成分分析法和隶属度综合评价法相结合，确定食用油墨4项性能指标的总分计算方法，以单因素试验结果为基础，以食用油墨总分为响应值，采用响应面分析法确定食用油墨的最佳制备工艺，并研究果绿染料含量、阿拉伯胶含量和乙醇含量对食用油墨性能的影响及彼此之间的交互作用。结果 当果绿染料质量分数为3.00%、阿拉伯胶质量分数为6.00%、乙醇质量分数为25.00%时，食用油墨的综合得分最高。结论 在优化条件下，可获得总分为0.955的食用油墨；实现了多因素多指标产品的客观评价，工艺和评价方法可用于指导生产。

The work aims to optimize the preparation technology of edible ink and improve its storage stability. The fuzzy synthetic evaluation method was combined with the principal component analysis to determine the total score calculating method of 4 performance indicators of edible ink. Based on the results of single factor experiment, with total score of edible ink as response value, the response surface analysis was carried out to determine the optimal preparation technology of edible ink, and to research the impacts of mass fractions of light green dye, Arabic gum and ethanol on properties of edible ink and their interactions. When mass fraction of light green dye was 3.00%, mass fraction of Arabic gum was 6.00%, and mass fraction of ethanol was 25.00%, the comprehensive scores of edible ink was the highest. Under optimal conditions, edible ink with a total score of 0.955 can be obtained. Objective evaluation of multi-factor and multi-index products is realized, and the technology and evaluation method can be used to guide production.