“…The Van Krevelen diagrams illustrate the molecular compositions of HA b (Figure A) and the danty (Figure B). According to the H/C and O/C ratios, the HA b and danty were composed of the following seven groups of components: lipid-like (H/C: 1.5–2.0; O/C: 0–0.3), protein-like (H/C: 1.5–2.2; O/C: 0.3–0.67), carbohydrate-like (H/C: 1.5–2.2; O/C: 0.67–1.2), unsaturated hydrocarbon-like (H/C: 0.7–1.5; O/C: 0–0.1), lignin-like (H/C: 0.7–1.5; O/C: 0.1–0.67), tannin-like (H/C: 0–1.5; O/C: 0.67–1.2), and condensed aromatic component (H/C: 0.2–0.7; O/C: 0–0.67) (Figure C). ,, Compared with the danty, HA b extracted via catalytic oxidation showed significantly lower relative abundances of lipid, protein, unsaturated hydrocarbon, and lignin (Figure A,B). For instance, lipid and protein relative abundances in the danty were 4.2 and 0.15%, compared to 0.5 and 0.03% in the HA b .…”