干酪根的化学组成、结构特征及其有关类型参数的相关性——准噶尔盆地上古生界干酪根地球化学特征的研究

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CHEMICAL COMPOSITION AND STRUCTURAL CHARACTERISTICS OF KEROGEN AND THEIR CORRELATION TO THE CLASSIFICATION PARAMETERS……GEOCHEMICAL STUDY ON THE UPPER PALEOZOIC KEROGENS OF JUNGGAR BASIN

Research Institute of Petroleum Exploration and Developmeat, Ministry of Petroleum Industry

摘要: 作者在对我国东部第三系干酪根类型参数研究的基础上,采集了准噶尔盆地上古生界的样品,除应用元素、岩石热解、红外光谱、碳同位素等分析资料外,还结合X-衍射和热解气相色谱等新的参数,对干酪根的化学组份和结构特征及其各类型指标的相关性进行了研究。同时,修定了干酪根类型划分的某些界限值,补充了某些参数,最后汇编了干酪根类型划分的地球化学参数对比表,为正确划分干酪根类型提供了依据。

Abstract: It is most important to make correct iden ification of kerogen types and to judge properly the interrelations among the type parameters, so as to correctly assess oil generation potential and its resources. We have reported the study on type parameters of Tertiary kerogen in Eastern China. In this paper, using the analytical data of element composition, Rock-Eval, infrared spectrum, carbon isotcpic composition, pyrolysis gas chromatography, and X-ray diffraction, the chemical composition and structural characteristics for the Upper Paleozoic kerogens of Junggar Basin, and the interrelation among various types of parameters are studied. Some boundary values of kerogen classification are corrected and a few new parameters are added. In the end of this paper, geochemical parameters of kerogen types are compiled in a table which can be regarded as basis for correct classification of kerogens.

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