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现在干酪极的分类法有许多缺点，特别是对无定形干酪根，关于生烃能力迄今为止仍然未加区别。因此，建立了一种基于密度分割、元素成分和光学特征的实用干酪根分类法，利用干酪根的生烃潜力指标来鉴定区分干酪根。该分类法首先把所有干酪根分为类脂组和腐殖组。类脂组干酪根再细分为高类脂亚组（高产油源）、中类脂亚组（有生油潜力）、变类脂亚组（有生气潜力）和低类脂亚组（无生烃潜力）。同样，腐殖组干酪根再细分为高腐殖亚组（有些生气潜力）、中腐植亚组（主要气源）和低腐殖亚组（无生烃潜力的有机质）。
There are a number of shortcomings in the very classification of cheese now, especially for amorphous kerogen, and so far no distinction has been made about hydrocarbon generation. Therefore, a practical kerogen classification method based on density segmentation, elemental composition and optical characteristics was established, and kerogen identification was made by using the indicator of hydrocarbon generation potential of kerogen. The taxonomy first divides all kerogens into lipid groups and humic groups. The kerogen kerogen was subdivided into high lipid subgroup (high oil production), middle lipid subgroup (biogenic potential), variable lipid subgroup (with biogenic potential) and low lipid subgroup Hydrocarbon production potential). Similarly, the kerogen kerogen is further subdivided into high-humic subgroups (with some potential for anger), medium-scale sub-group (main gas sources), and low-humus subgroups (organic with no hydrocarbon potential).