Bromate is a potentially harmful substance classified as a Class 2B potential carcinogen. Long term intake of foods containing excessive amounts of bromate may cause harm to human health, such as damage to the blood, central nervous system, and kidneys, and may increase the risk of cancer. Bromate has been widely used as a quality improver for flour and its products, as it can whiten and make dough more elastic and resilient. However, as awareness of the health risks of bromate deepens, many countries have restricted or banned its use in flour. Therefore, measuring the content of bromate in flour can help regulatory authorities understand the use of additives in flour and ensure that flour quality meets relevant standards and regulatory requirements.