Bakeries add extra potassium bromate to the dough to make homogeneous, elastic, fluffy bread. Bromate causes renal damage and cancer. FAO/WHO stated that bromate residues shouldn't be in baked products. A potentiometric sensor's membrane recipe was optimized for sensitive and selective bromate assay. We planned a custom experimental design of 21 sensors that included numerical and categorical factors (NPPE: PVC, matrix%, membrane thickness, and ionophore type). We defined sensor performance outcomes (Nernstian slope, quantification limit, correlation coefficient, response time and selectivity), and each sensor's outcome was determined. The computer software developed a predictive model for each outcome and the desirability function suggested the optimum sensor recipe. The sensor achieved a slope of −63.54 mV/decade and detection limit of 2 × 10⁻⁶ mol/L. The greenness profile was evaluated by the National Environmental Approach Index protocol. The developed sensor represents a reliable, fast, in-site tool for the assay of bromate in bakery products.

面包店在面团中添加额外的溴酸钾，以制作均匀、有弹性、蓬松的面包。溴酸盐会导致肾损伤和癌症。FAO/WHO 声明烘焙食品中不应含有溴酸盐残留物。电位传感器的膜配方针对灵敏和选择性溴酸盐测定进行了优化。我们计划了 21 个传感器的定制实验设计，其中包括数值和分类因素（NPPE：PVC、基质、膜厚度和离子载体类型）。我们定义了传感器性能结果（能斯特斜率、量化极限、相关系数、响应时间和选择性），并确定了每个传感器的结果。计算机软件为每个结果开发了一个预测模型，合意性函数建议了最佳传感器配方。传感器实现了 -63 的斜率。^-6摩尔/升。绿色概况由国家环境方法指数协议评估。开发的传感器代表了一种可靠、快速的现场工具，用于测定烘焙产品中的溴酸盐。