Effect of Heat Treatment Temperature on Starch Content of Rubberwood
Welcome to Chinese Journal of Tropical Crops,

Chinese Journal of Tropical Crops ›› 2019, Vol. 40 ›› Issue (1): 180-183.DOI: 10.3969/j.issn.1000-2561.2019.01.026

• Agricultural Product Processing, Preservation, Storage, Analysis and Detection • Previous Articles     Next Articles

Effect of Heat Treatment Temperature on Starch Content of Rubberwood

LI Guanjun,LI Tongtong,LI Min,LI Xiaowen,JIANG Huichuan,LU Quanji,LI Jianing()   

  1. Rubber Research Institute, Chinese Academy of Tropical Agricultural Sciences / State Engineering and Technology Research Center for Key Tropical Crops, Danzhou, Hainan 571737, China
  • Received:2018-05-22 Revised:2018-08-17 Online:2019-01-15 Published:2019-01-15
  • Contact: LI Jianing


The starch content changes of thermally modified rubberwood, which was treated at 125, 145, 165, 185 ℃ for 2 h, respectively, were assayed using perchloric acid. The starch content of fresh rubberwood was 11.681%, but it was significantly reduced after thermal modification. When the thermal treatment temperature was 125, 145, 165, 185 ℃/2 h, the starch content was 8.792%, 8.500%, 7.529%, 4.386%, correspondingly. The results indicated that the starch content of rubberwood decreased as the thermal treatment temperature increased. Starch was degraded during thermal treatment, and no new functional groups were detected through FTIR analysis.

Key words: rubberwood (Hevea brasiliensis), starch, heat modification, perchloric acid