Table 3.

Variances of bound phenolic compound levels among wheat varieties with different grain colors^a,b.

Grain color	Variety	Ferulic acid (μg/g)	p-coumaric acid (μg/g)	Syringic acid (μg/g)	Vanillic acid (μg/g)	Caffeic acid (μg/g)	Total phenolic acid (μg/g)
White	Yumai49-198	573.3b ± 66.0	14.74b ± 1.81	9.63a ± 3.58	18.42b ± 0.74	0.11c ± 0.01	616.1c ± 145.7
	Zhengmai366	563.9b ± 54.3	13.02b ± 6.75	9.40a ± 3.45	16.74b ± 1.73	0.11c ± 0.02	603.1c ± 145.2
Red	Yangmai15	646.8b ± 89.6	24.14a ± 2.02	8.04a ± 1.46	23.44b ± 2.18	0.10c ± 0.02	702.5b ± 81.1
	Yangmai22	701.4b ± 42.2	27.63a ± 3.85	9.58a ± 1.42	28.41b ± 3.11	0.13c ± 0.04	767.1b ± 42.5
Purple	Zhouheimai1	823.8a ± 82.6	25.80a ± 7.29	9.17a ± 1.43	44.86a ± 10.95	0.34a ± 0.07	903.9a ± 65.6
	Shandongzimai	838.7a ± 83.0	28.46a ± 4.32	8.69a ± 0.53	41.14a ± 7.59	0.26b ± 0.03	917.2a ± 79.3

^aValues are expressed as mean ± standard deviation.

^bMeans in the same column followed by different letters are significantly different (p < 0.05).