This review article presents 20 years of achievements made in the element analysis of bee pollen and bee bread. Special attention is paid to the sample pre-treatment and preparation procedures of the collected samples before such analyses carried out by different atomic and mass spectrometry methods. This includes the ways of wet and dry digestions, calibration strategies applied, and the validation of the results of these measurements. The role of different elements determined at levels of major, minor and trace elements in bee pollen and bee bread is also surveyed, focusing on their nutrition implications as well as benefits in the control and monitoring of the environmental pollution in the areas where the both bee products are collected.

这篇综述文章介绍了在蜂花粉和蜂面包的元素分析中取得的20年成就。在通过不同的原子和质谱方法进行此类分析之前，应特别注意所收集样品的样品预处理和制备程序。这包括湿法和干法消化的方法，应用的校准策略以及这些测量结果的验证。还调查了在蜂花粉和蜂面包中主要，次要和痕量元素水平上确定的不同元素的作用，重点是它们的营养影响以及在控制和监测两种蜜蜂所在地区的环境污染中的益处产品已收集。