本研究以檸檬皮為原料製作成檸檬皮蜜餞，先將殺菁後的檸檬皮以不同濃度之碳酸氫鈉溶液進行軟化處理，選出較為適當的溶液濃度進行第二階段實驗，以二號砂糖及甜菊醣苷糖漬後，比較其在實施高壓加工技術 (High pressure processing, HPP) 後，於不同糖類下各組樣品的理化反應及儲藏穩定性。試驗結果發現，在檸檬皮果乾的實驗中，經過HPP (HP組) 與未經過HPP (U組) 相比，HP組之總多酚含量顯著上升13.4~21.5%， 且質地分析中，HP組之硬度明顯低於U組。而高壓能有效抑制生菌數之生長數量，HP組之初始菌於二號砂糖、1%甜菊醣苷、2%甜菊醣苷分別為7.6 × 102、7.6 × 102、7.0 × 102 CFU/g，相較於U組較低。此外，樣品在感官品評結果發現，所有組別之HP組於外觀及色澤方面，喜好度分數皆高於U組。綜合整體實驗結果可以得知，樣品之HP組皆顯示出較低的初菌數，且保持較為理想的總多酚含量與色澤感官，此加工方法可提供更為快速、健康與安全之檸檬皮蜜餞。若於未來發展成為商品，可改善高壓加工的條件以提高酵素之失活率，獲得更理想的色澤與口感觀感。

In this study, lemon peels were used as raw materials to make candied lemon peel. The lemon peels were first softened with different concentrations of sodium bicarbonate solution, and a more appropriate solution concentration was selected for the second phase of the experiment. After sugaring with golden sugar and stevioside, the physical and chemical reactions and storage stability of each group of samples under different sugars after the implementation of high pressure processing technology (HPP) were compared. According to the experimental results, in the experiment of candied lemon peel, the total polyphenol content of HPP group (HP group) was significantly increased by 13.4-21.5% compared with that without HPP (U group), and the hardness of the HP group was lower than U group in texture analysis. High pressure can effectively inhibit the growth of the total plate count. The initial bacteria in the HP group are 7.6 × 102, 7.6 × 102, and 7.0 × 102 CFU/g in golden sugar, 1% stevioside, and 2% stevioside, respectively, which is lower than the U group. In addition, in the sensory evaluation results of the samples, it was found that the HP group of all groups had higher preference scores than the U group in terms of appearance and color. Based on the overall experimental results, it could be seen that the HP group of the samples all showed a lower number of primary bacteria, and maintain a more ideal total polyphenol content and color sensory. This processing method can provide a faster, healthy and safer candied lemon peel. If it develops into a commodity in the future, the conditions of high-pressure processing can be improved to increase the inactivation rate of enzymes and obtain a more ideal color and taste.