Long-chain fatty acids (C10-C32), as well as C14-C21 isoprenoid acids (except for C18), have been identified in anhydrous and hydrous pyrolyses products of Green River kerogen (200-400 degrees C, 2-1000 hr). These kerogen-released fatty acids are characterized by a strong even/odd predominance (CPI: 4.8-10.2) with a maximum at C16 followed by lesser amounts of C18 and C22 acids. This distribution is different from that of unbound and bound geolipids extracted from Green River shale. The unbound fatty acids show a weak even/odd predominance (CPI: 1.64) with a maximum at C14, and bound fatty acids display an even/odd predominance (CPI: 2.8) with maxima at C18 and C30. These results suggest that fatty acids were incorporated into kerogen during sedimentation and early diagenesis and were protected from microbial and chemical changes over geological periods of time. Total quantities of fatty acids produced during heating of the kerogen ranged from 0.71 to 3.2 mg/g kerogen. Highest concentrations were obtained when kerogen was heated with water for 100 hr at 300 degrees C. Generally, their amounts did not decrease under hydrous conditions with increase in temperature or heating time, suggesting that significant decarboxylation did not occur under the pyrolysis conditions used, although hydrocarbons were extensively generated.

中文翻译：

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格林河干酪根热解产物中的长链羧酸

长链脂肪酸 (C10-C32) 以及 C14-C21 类异戊二烯酸（C18 除外）已在格林河干酪根（200-400 摄氏度，2-1000 小时）的无水和含水热解产物中得到鉴定. 这些干酪根释放的脂肪酸具有很强的偶数/奇数优势（CPI：4.8-10.2），在 C16 处达到最大值，然后是较少量的 C18 和 C22 酸。这种分布不同于从绿河页岩中提取的未结合和结合的土工脂质的分布。未结合的脂肪酸表现出弱的偶数/奇数优势（CPI：1.64），最大值在 C14，结合脂肪酸显示出偶数/奇数优势（CPI：2.8），最大值在 C18 和 C30。这些结果表明，脂肪酸在沉积和早期成岩过程中被掺入干酪根中，并且在地质时期不受微生物和化学变化的影响。干酪根加热过程中产生的脂肪酸总量为 0.71 至 3.2 mg/g 干酪根。当干酪根与水在 300 摄氏度下加热 100 小时时获得最高浓度。通常，它们的量在含水条件下不会随着温度或加热时间的增加而减少，这表明在所使用的热解条件下没有发生显着的脱羧，尽管大量生成碳氢化合物。