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An evaluation of kerogen molecular structures during artificial maturation

机译:人工成熟过程中干酪根分子结构的评估

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摘要

C-13 solid-state NMR and XPS techniques were used to investigate structural changes in kerogen during oil generation process across a range of maturity. Kerogen was isolated from an shale rock collected from Well W161 in the Dongying Depression, Bohai, China. An artificial pyrolysis experiment was carried out in a closed gold tube system using a heating rate of 2 degrees C/h during which 11 temperature-point samples were collected between 350 degrees C and 450 degrees C (Easy%Ro = 0.80 to 1.98). The initial kerogen was analysed using Rock-Eval and the samples were analysed using X-ray photoelectron spectroscopy (XPS) and solid-state C-13 nuclear magnetic resonance (C-13 NMR) to study their functional groups and chemical structures. Six averaged molecular structure models of the initial kerogen and its residues (can not be dissolved by organic reagent) were established to study the changes occurring during oil and gas generation. The results showed that with an increase in temperature, the proportion of aliphatic carbon declined while aromatic carbon increased. After reaching peak oil maturity, a condensation reaction occurred in the residue; some aromatic carbons cracked from the kerogen and combined with the residue structure. Average aromatic cluster increment was calculated to quantify the increase in the size of aromatic clusters within the structures. It was established to evaluate the changes occurring in the molecular structure of type I kerogen during heating. Based on these results, Con(U) (maximum condensation degree) and ConL (lowest condensation degree) are proposed to estimate the degree of condensation of samples with different maturities.
机译:使用C-13固态NMR和XPS技术研究整个成熟度范围内生油过程中干酪根的结构变化。干酪根是从中国渤海东营De陷W161井收集的页岩中分离出来的。在封闭的金管系统中以2摄氏度/小时的升温速率进行了人工热解实验,在此过程中,在350摄氏度至450摄氏度之间收集了11个温度点样品(Easy%Ro = 0.80至1.98)。使用Rock-Eval分析初始干酪根,并使用X射线光电子能谱(XPS)和固态C-13核磁共振(C-13 NMR)分析样品,以研究其官能团和化学结构。建立了初始干酪根及其残留物(不能被有机试剂溶解)的六个平均分子结构模型,以研究油气生成过程中发生的变化。结果表明,随着温度的升高,脂肪族碳的比例下降而芳香族碳的比例增加。达到峰值油成熟度后,残留物中会发生缩合反应;从干酪根中裂解出一些芳族碳,并与残留物结构结合在一起。计算平均芳族簇增量以量化结构内芳族簇的尺寸增加。建立了评估加热过程中I型干酪根分子结构发生变化的方法。基于这些结果,提出了Con(U)(最大缩合度)和ConL(最低缩合度)来估计不同成熟度样品的缩合度。

著录项

  • 来源
    《Fuel》 |2020年第1期|116979.1-116979.11|共11页
  • 作者

  • 作者单位

    Chinese Acad Sci Guangzhou Inst Geochem Guangzhou 510640 Peoples R China|Univ Chinese Acad Sci Beijing 100049 Peoples R China;

    Chinese Acad Sci Guangzhou Inst Geochem Guangzhou 510640 Peoples R China;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Kerogen; Molecular Structure; C-13 NMR; XPS; Condensation;

    机译:干酪根;分子结构C 13 NMR;XPS;缩合;

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