干酪根的热解特性及脂肪链含量的测定

Pyrolysis Properties of Kerogen and the Determination of Aliphatic Content of Chain

基于热重和红外分析技术,研究了中国延吉汪清油页岩干酪根的热解特性,以及在不同热解温度下脂肪链含量的变化规律。研究结果表明,热解过程中干酪根中脂肪烃区域表现为吸收峰的强度逐渐减小并最终消失;脂肪链的相对含量可达到35.6%,随着热解温度变化呈现出2个先减小后增大的变化趋势,最终趋近于零;随着热解温度的增加,干酪根中脂肪烃分子支链化程度增大,但是热解温度过高,支链程度又迅速降低;—CH2和—CH3吸收峰面积的比值最大为7.06,此时与DTG曲线上最大的峰值所对应的温度值相对应,推断出干酪根中脂肪烃分子支链化程度与干酪根的热分解速率有密切的联系,热分解速率越大时,脂肪烃分子支链化程度也越大。

Using the thermogravimetric and infrared analysis technologies, the Chinese Yanji pools for the shale kerogen pyrolysis characteristics and the content of aliphatic chain under different terminal temperatures were studied. The results showed that, the absorption peak intensity of the aliphatic hydrocarbon areas gradually decreases and eventually disappears during the process of pyrolysis, and the content of the aliphatic chain can reach 35. 6%. With the temperature change, there were two change trends of increase following a decrease, with the final one close to zero. With increasing pyrolysis temperature, aliphatic hydrocarbon molecules in kerogen branched degree increased, but when the temperature was too high, the branching process reduced rapidly. -CH2 and -CH3 absorption peak area ratio reached its maximum at 7.06, which corresponds to the largest peak value in the DTG curves. This implies that the aliphatic hydrocarbon molecules in kerogen branched degree of mineralization has a close relationship with the thermal decomposition rate of kerogen; and the greater the thermal decomposition rate, the greater the aliphatic hydrocarbon molecules branched chain.