本研究主要探討蕎麥經不同溶劑萃取及經管柱區分純化的抗氧化成分與抗氧化能力分析。結果顯示以不同溶劑萃取，其萃取率大小依序為甲醇＞乙醇＞丙酮＞乙酸乙酯＞正己烷。總類黃酮及總酚類含量以甲醇萃取最高分別為12.43 Rutin Equivalent mg/g及7.72 Ferulic Acid Equivalent mg/g。抗氧化能力測定結果顯示，蕎麥甲醇粗萃取物在DPPH清除能力及還原力最佳，但甲醇萃取物對亞鐵離子的螯合能力則不高。蕎麥甲醇萃取物進一步經Amberlite XAD-2 resin管柱區分，依序以水、20%、40%、60%、80%及100%甲醇溶劑進行沖提經過管柱區分後，回收量以水區分物最高，總類黃酮及總酚類含量以60%甲醇區分物最高，分別為786.06 Rutin Equivalent mg/g dm及707.64 Ferulic Acid Equivalent mg/g dm，並具有最高的DPPH清除能力及還原力。60%甲醇區分物的濃度在50 ppm時，其DPPH清除能力與BHT及α-tocopherol相同；在500 ppm濃度的還原力與BHT及tocopherol相同，但螯合亞鐵離子的能力則偏低。60%甲醇區分物中主要抗氧化成分為芸香苷、兒茶素、4-羥基苯甲酸、綠原酸、香草酸、香豆酸、阿魏酸等物質。

The purpose of this study was to investigate the antioxidative activity of extracts obtained from buckwheat by different solvent extractions and further purifed by the column fractionation. Result showed that the order of extraction yield was methanol > ethanol > acetone > ethyl acetate > n-hexane. The buckwheat crude methanol extract (BCME) had the highest total favonoid content (TFC) and the total phenolic content (TPC) which was 12.43 Rutin Equivalent mg/g and 7.72 Ferulic Acid Equivalent mg/g, respectively. The result of antioxidative activity determination showed that BCME had the highest DPPH radical scavenging activity and reducing power among the samples. However, the ferrous ion chelating capacity of BCME was low. After fractionation of BCME by using Amberlite XAD-2 column, and further elution with water, 20%, 40%, 60%, 80% and 100% methanol in sequence, the water fraction had the highest amount of eluates and the 60% methanol fraction had the highest TFC (786.06 Rutin Equivalent mg/g) and TPC (707.64 Ferulic Acid Equivalent mg/g). In addition, the 60% methanol fraction also had the highest DPPH radical scavenging activity and reducing power. The DPPH radical scavenging activity of 60% methanol fraction was similar to BHT and α-tocopherol at 50 ppm and its reducing power was similar to BHT and α-tocopherol at 500 ppm, but the ferrous ion chelating capacity was low. The main antioxidant compounds of 60% methanol fraction were rutin, catechin, 4-hydroxybenzoic acid, chlorogenic acid, vanillic acid, coumaric acid and ferulic acid