Figure 2.

(A) Combined extracted ion chromatograms for the identified phenolic compounds in the free fraction of wheat: 1 = caffeic acid; 2 = 1-O-sinapoyl-beta-D-glucosa; 3 = apigenin-6-carabinoside-8-C-hexoside I; 4 = ferulic acid; 5 = apigenin-6-carabinoside-8-C-hexoside II; 6 = 5-nonadecenylresorcinol; 7 = 5-nonadecylresorcinol; 8 = 5-heneicosylresorcinol. (B) Combined extracted ion chromatograms for identified phenolic compounds in the bound fraction of wheat: 1 = hydroxybenzoic acid; 2 = caffeic acid; 3 = 4-hydroxybenzaldehyde; 4 = protocatechuic acid; 5 = p-coumaric acid; 6 = ferulic acid; 7 = isoferulic acid; 8 = diferulic isomer 1; 9 = diferulic isomer 2; 10 = diferulic isomer 3; 11 = diferulic isomer 4; 12 = diferulic isomer 5; 13 = diferulic isomer 6; 14 = syringaresinol; 15 = apigenin-6-C-galactosyl-8-C-glucosyl-O-glucuropyranoside.