Background: Pollen and propolis are two bee products with highly health promoting properties. But there are some limitations of raw propolis usage not only in daily consumption but also in putting it in food formulations. Propolis should be extracted to convert it into consumable form and ethanol is the first choice as a solvent. But ethanol consumption, either in health-wise or religious aspect, is one of the factors limiting the usage of propolis extract. The strong taste and strong smell of propolis are other factors. The immobilization of propolis active compounds could be a tool for overcoming either all or some of these factors.

Objective: This study was aimed at the immobilization of propolis active constituents on the surface of whole pollen grains.

Methods: Chemical composition of raw propolis was determined by using GC-MS technique. Total phenolic content and antioxidant activity of the samples were measured spectrophotometrically. The release property of the beads was determined.

Results: Immobilization efficiency was 53%. Total phenolic and flavonoid content of pollen, propolis and pollen-propolis beads were measured. It was determined that pollen-propolis beads contain more phenolics than pollen and propolis itself. Ferric reducing activity of the samples was also investigated and pollen-propolis beads showed better activity. Release behavior of pollen and pollen-propolis beads was studied in simulated digestive systems. Better release properties of pollen-propolis beads were achieved in all tested systems as well. These findings support the immobilization of propolis active compounds on the surface of whole pollen grains.

Conclusion: It could be concluded that the product obtained, pollen-propolis beads, could be considered as a more valuable healthy product since the synergistic action of pollen and propolis.

背景：花粉和蜂胶是两种具有高度健康促进特性的蜂产品。但是，生蜂胶的使用不仅在日常消费中，而且在将其放入食品配方中都存在一些局限性。应提取蜂胶以将其转化为可消费的形式，而乙醇是首选的溶剂。但是，无论是在健康方面还是宗教方面，乙醇的消耗都是限制蜂胶提取物使用的因素之一。蜂胶的强烈味道和强烈气味是其他因素。蜂胶活性化合物的固定化可能是克服所有或部分这些因素的工具。

目的：本研究旨在将蜂胶活性成分固定在全花粉粒表面。

方法：采用GC-MS技术测定原料蜂胶的化学成分。通过分光光度法测量样品的总酚含量和抗氧化活性。测定珠的释放特性。

结果：固定效率为53%。测量了花粉、蜂胶和花粉-蜂胶珠的总酚类和类黄酮含量。确定花粉-蜂胶珠比花粉和蜂胶本身含有更多的酚类物质。还研究了样品的铁还原活性，花粉-蜂胶珠显示出更好的活性。在模拟消化系统中研究了花粉和花粉-蜂胶珠的释放行为。在所有测试系统中也实现了更好的花粉-蜂胶珠释放特性。这些发现支持蜂胶活性化合物在全花粉粒表面的固定化。

结论：可以得出结论，由于花粉和蜂胶的协同作用，获得的产品花粉-蜂胶珠可以被认为是更有价值的健康产品。