介绍了GB/T 24174—2009修订中烘烤硬化值测定方法的主要技术内容变化，进行了相关验证试验，并分析了不同试样类型、拉伸试验速率、烘烤条件（放置方式、加热设备）、烘烤温度、保温时间和预拉伸应变量设置偏差等对烘烤硬化值测定结果的影响。结果表明：该次标准修订增加了标准适用的试样尺寸、拉伸试验速率、预拉伸应变量和不同屈服类型参与计算烘烤硬化值的要求。不同试样类型和加热介质对烘烤硬化值影响较小；易影响烘烤硬化值的因素有烘烤时的试样放置方式，测定涉及上屈服强度的烘烤硬化值B_H2H的拉伸试验速率、预拉伸应变量、烘烤温度和保温时间，采用标准推荐条件测定可得到相对一致的测定结果。

The main technical content changes of Bake-Hardening-Index determination methods in revision of GB/T 24174—2009 were introduced, relevant verification tests were carried out, and the influence of different sample types, tensile test rate, baking conditions (placing method, heating equipment), baking temperature, holding time and pre-tensile strain setting deviation on the Bake-Hardening-Index determination results were analyzed. The results show that the requirements of sample size, tensile test rate, pre-tensile strain and different yield types used in the calculation of Bake-Hardening-Index were added in the revision of the standard. Different sample types and heating media have little influence on the Bake-Hardening-Index. The factors that easily affect the Bake-Hardening-Index are the way of sample placement, the tensile test rate, the pre-tensile strain, the baking temperature and the holding time for determining Bake-Hardening-Index B_H2H involving upper yield strength. The relatively consistent test results can be obtained by using the standard recommended conditions.