目的 优化可食油墨的制备工艺以提高印品质量。方法 研究大豆油、色料、蔗糖、黄原等质量分数对印品墨层质量的影响，并对它们的交互作用进行研究，采用响应面法分析实验数据，并寻求最佳制备工艺。结果 大豆油质量分数为45.00%，色料质量分数为0.11%，蔗糖质量分数为40.35%，黄原胶质量分数为0.23%的条件下，可食油墨印品墨层质量综合分预测值为69.75，修正因素水平后的实测印品墨层综合分为66.87。结论 响应面分析法可以用于优化可食油墨的制备工艺以提升其印品质量。

This study aims to improve presswork quality by optimizing preparation technology of edible ink. Effect of mass fraction of soybean oil, pigment, saccharose and xanthan gum on presswork quality of edible ink and their interaction were studied. Response Surface Analysis was applied to gain the optimal preparation technology of edible ink. The theoretical predictions (69.75) of the comprehensive score of edible ink presswork agrees well with the experimental results (66.87) measured on presswork after factor correction at 45.00% of (mass fraction) soybean oil concentration, 0.11% of (mass fraction) pigment concentration, 40.35% of (mass fraction) sucrose concentration and 0.23% of (mass fraction) xanthan gum concentration. Response Surface Analysis can be used for optimizing preparation technology of edible ink to improve presswork quality.