This study aimed to optimize heat- (HAE), microwave-assisted (MAE) and subcritical water extraction (SWE) of phenolic compounds from underutilized traditional herb ground ivy (Glechoma hederacea L.) using response surface methodology. Independent variables were extraction time, temperature and sample/solvent ratio, while dependent variables were total phenolic content (TPC) and antioxidant capacity (determined by DPPH and ABTS assays). Extracts obtained under optimum extraction parameters, determined through analysis of the response surface plots and generated mathematical models, were subjected to HPLC-PAD analysis to investigate the presence of individual phenolic compounds. Regardless of the extraction technique, sample solvent ratio 1 g/100 ml resulted in the highest extraction efficiency, while for the same purpose different combinations of temperature and time, depending on the technique, had to be applied - for HAE 100 °C during 10 min, for MAE 90 °C during 4.93 min and for SWE 200 °C during 5.00 min. SWE under optimum parameters yielded extract with the highest TPC (60.1 mg GAE/g dmb) and antioxidant capacity (0.280 and 0.349 mmol Trolox/g dmb) and HPLC analysis revealed formation of new antioxidant that was not detected neither in HAE nor in MAE. On the other side, MAE extract was characterized with the highest content of phenolic compounds characteristic for ground ivy - chlorogenic (1.10 mg/g dmb), cryptochlorogenic (0.59 mg/g dmb), caffeic (0.45 mg/g dmb), rosmarinic (5.56 mg/g dmb) acid and rutin (1.64 mg/g dmb).

本研究旨在优化未充分利用的传统草本常春藤 ( Glechoma hederaceaL.) 使用响应面方法。自变量是提取时间、温度和样品/溶剂比，而因变量是总酚含量 (TPC) 和抗氧化能力（由 DPPH 和 ABTS 测定确定）。在最佳提取参数下获得的提取物，通过分析响应面图和生成的数学模型确定，进行 HPLC-PAD 分析，以研究单个酚类化合物的存在。无论采用何种萃取技术，样品溶剂比为 1 g/100 ml 的萃取效率最高，而对于相同的目的，必须根据技术应用不同的温度和时间组合 - 对于 HAE 100 °C 期间 10分钟，在 4.93 分钟内，MAE 90 °C 和 5.00 分钟内的 SWE 200 °C。SWE 在最佳参数下产生的提取物具有最高的 TPC (60.1 mg GAE/g dmb) 和抗氧化能力 (0.280 和 0.349 mmol Trolox/g dmb)，HPLC 分析表明形成了新的抗氧化剂，在 HAE 和 MAE 中均未检测到。另一方面，MAE 提取物的特点是含有最高含量的常春藤特有的酚类化合物 - 绿原 (1.10 mg/g dmb)、隐绿原 (0.59 mg/g dmb)、咖啡酸 (0.45 mg/g dmb)、迷迭香 ( 5.56 mg/g dmb) 酸和芦丁 (1.64 mg/g dmb)。