The aim of this study was to develop mixtures of bee bread and pollen with linseed oil, sea buckthorn oil, royal jelly, and algae Spirulina (Spirulina platesnis) and to determine the impact of vegetable oils on invertase and glucose oxidase activity, free acidity and the influence of storage conditions on enzyme activity in the tested products. The influence of storage conditions and duration was determined by evaluating the correlation between invertase and free acidity in the bee products of known botanical origin supplemented with the tested additives. The influence of additives on the bioactive properties was tested in 14 combinations of mixtures and in pure bee bread and pollen. The highest relationship between free acidity and invertase activity (r = − 0.619) was determined for bee bread samples with additives stored at room conditions. According to the data of paired regression between free acidity and invertase activity, the correlation coefficient was (r = −0.747) for pure bee bread stored at +4–5 °C and for that stored at room conditions (r = −0.972).

中文翻译：

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贮藏条件对蜂面包和蜂花粉混合蜂蜜和植物油转化酶、葡萄糖氧化酶活性及游离酸度的影响

本研究的目的是开发蜂面包和花粉与亚麻籽油、沙棘油、蜂王浆和藻类螺旋藻 (Spirulinaplatenis) 的混合物，并确定植物油对转化酶和葡萄糖氧化酶活性、游离酸度和储存条件对受试产品中酶活性的影响。储存条件和持续时间的影响是通过评估补充有测试添加剂的已知植物来源的蜂产品中转化酶和游离酸度之间的相关性来确定的。在 14 种混合物的组合以及纯蜂面包和花粉中测试了添加剂对生物活性特性的影响。游离酸度和转化酶活性之间的最高关系 (r = − 0.619) 是在室温条件下储存的含有添加剂的蜜蜂面包样品中确定的。