1.1 本试验方法通过滴定法定量测定甘油。它适用于所有>75的甘油或甘油/水混合物 %. 1.2 以国际单位制表示的数值应视为标准值。本标准不包括其他计量单位。 1.3 本标准可能涉及危险材料、操作和设备。本标准并非旨在解决与其使用相关的所有安全问题。本标准的用户有责任在使用前咨询已建立和适当的安全、健康和环境实践，并确定监管限制的适用性。 具体预防措施见第节 8. . 1.4 本国际标准是根据世界贸易组织技术性贸易壁垒（TBT）委员会发布的《关于制定国际标准、指南和建议的原则的决定》中确立的国际公认标准化原则制定的。 ====意义和用途====== 4.1 本试验方法基于偏高碘酸钠在强酸性介质中对甘油的冷氧化。在该反应中产生甲醛和甲酸，甲酸用于通过用标准氢氧化钠溶液滴定至pH值8来测量甘油含量。 1 ± 0.1. 甘油含量以百分比（m/m）表示。 4.2 干扰- 甘油样品应不含相邻碳原子上具有两个以上羟基的有机化合物（例如糖、二醇）。这些类型的化合物可能会产生甲酸，干扰甘油含量的测定。

1.1 This test method provides the quantitative determination of glycerin by the titrimetric method. It is applicable to all glycerin or glycerin/water mixtures >75 %. 1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard. 1.3 This standard may involve hazardous materials, operations, and equipment. This standard does not purport to address all of the safety concerns associated with its use. It is the responsibility of the user of this standard to consult the established and appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use. Specific precautions are listed in Section 8 . 1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee. ====== Significance And Use ====== 4.1 This test method is based on the cold oxidation of the glycerol by sodium metaperiodate in a strong acidic medium. Formaldehyde and formic acid are produced in this reaction and the latter is used to measure the glycerol content by titration with standard sodium hydroxide solution, to a pH 8.1 ± 0.1. The glycerol content is expressed as a percentage (m/m). 4.2 Interferences— The glycerin sample should be free of organic compounds with more than two hydroxyl groups on adjacent carbon atoms (for example, sugars, glycols). These types of compounds may produce formic acid which interferes with the determination of the glycerol content.