干酪根演化程度的DSC实验研究

DSC EXPERIMENTAL ANALYSIS ON THE MATURATIONS OF KEROGEN EVOLUTION

周国清 张玮

Zhou Guoqing Zhang Wei

地质矿产部石油地质中心实验室

Central Laboratory of Petroleum Geology, MGMR

本文主要介绍DSC法对干酪根演化程度的实验研究。DSC法是近几年发展起来的一种新型热分析方法,与DTA法相比,具有许多优点,实验测试中,DSC法受干扰因素较少,对试样热效应温度的测量更为灵敏精确,同时DSC的△H1/△H2比值,可作为判别干酪根演化程度的一种定量或半定量指标,特别是演化程度较高的情况下,采用DSC判别,具有较好效果。

The experimental study on the maturations of evolution with DSC analysis is discussed.DSC is a renewed pyrolytic technique developed in recent years.As compared with DTA analysis,it has plenty of advantages,such as little interference and more sensitive and precise to the measurements under the thermal effecctive temperatures.Furthermore,the rate of △H1/△H2 by DSC analysis can be regarded as quantitative or semi-quantitative indicators for determining the maturations of kerogen evolution,especially for the high levels of kerogen evolution.

https://doi.org/10.11781/sysydz199001076