用高锰酸钾分步氧化法对干酪根结构的研究

本文采用碱性高锰酸钾分步氧化法,并配合现代物理仪器分析,对黄县和茂名两种页岩干酪根进行了组成结构的研究。两种干酪根分别经过16步和15步的仔细氧化,获得占原料碳82.45％和82.24％的有机酸碳收率,其中有占原料碳48.32％和42.24％的产物得到了乙醚、丙酮的溶解抽提。通过对两种干酪根及其氧化产物的元素分析和红外分析及对产物中的溶剂可溶部分的色谱和色质谱分析,证明了两种干酪根的长链脂肪性,并指出两者在组成结构上各自的特征和差异。黄县干酪根脂性强于茂名,其中尤以长链脂性更强。黄县干酪根的芳构分子比茂名少,但具有较强的稠合度。茂名干酪根中芳香组价略多,但稠合度小,而其脂环和甲基取代异构物均多于黄县。对于干酪根中杂原子的存在形式也作了粗略的探讨。通过对分步氧化产物的前后两种馏份及氧化残渣的全面分析验证,提出了对氧化机理的看法。

INVESTIGATION OF THE STRUCTURE OF KEROGENS BASED ON THE OXIDATION PRODUCTS FROM MULTISTEP ALKALINE PERMANGANATE DEGRADATION

A strictly multistep alkaline permanganate oxidation of Huaagxian( Shandong Province) and Maoming (Guangdong Province) shale kerogen concentrates was carried out, being 16 and 15 steps respectively. The products were analyzed with modern physical instrumental methods, by which the chemical composition and structure of the two shale ker'ogens were investigated/ The oxidation conversion of Huangxan and Maoming kerogens reached to 82.45% and 82.24%. based on carbon of original matter. The Oxidation sum of ether-soluble and acetone-soluble fractions of the products were 48.3% and 42.6% of original organic carbon. The two shale kerogen concentrates and their degradation products were examined by elemental analysis and IR, ani the ether and acetone soluble products by GC and GC-MS. The results show that the long chain aliphatic structures were mainly present in the two shale kerogens and their chemical composition and structure were different.