用X光衍射法研究干酪根的微观结构

The Determination of Aromatic Degree of Kerogen by X-ray Diffraction

探讨了用Ｘ光衍射技术，测定干酪根芳香度的方法。测定了不同类型干酪根及不同演化阶段煤干酪根的芳香度，并根据试验结果计算了晶胞参数，进而对其结构进行了讨论。实验结果表明，不同演化阶段地质结构的干酪根中芳香度随着成熟度的增高而增加，其芳香片的实际数目增多。

The method for determination the aromatic degree of kerogen by X-ray diffraction was discussed. By the proposed method the aromatic degree of kerogen in different categories and that in the coal of different evolutionary phases were determined. The cell parameters on the basis of experimental results were also calculated and their structures were discussed. The experimental results showed that the aromatic degree of the kerogen from the geologic structure of different evolutionary stages increases with the increasing of the grade of maturity, and so does its number of aromatic sheets associated