Quality-grade analysis of velvet antler materials using ultra-weak delayed luminescence combined with chemometrics

The pharmacological properties of velvet antler, a well-known animal-derived traditional Chinese medicine mate-rial and functional food, are extensively acknowledged globally. However, there are significant restrictions on the quality standard and control system of velvet antler. The four quality grades of velvet antler slices taken from Cervus nippon Temminck and Cervus elaphus Linnaeus were evaluated in this study using delayed luminescence (DL) and chemical analysis of protein and amino acid content. Our results demonstrated a significant degree of consistency in the assessment impacts of the measurements for identifying velvet antler slices of different quality grades from Cervus nippon Temminck and Cervus elaphus Linnaeus. Additionally, it is possible to distinguish velvet antler slices of Rangifer tarandus from those of other deer species by exploiting DL parameters (i.e., I0, Beta, Tau, and T). Moreover, there is a strong correlation between the DL parameters and particular amino acids detected in velvet antler slices. As an innovative, quick, and systematic methodology, DL enables the examination of the overall property of various grades of velvet antler slices. The integrated assessment using DL and chemical components can give a novel method for determining the quality of animal-derived herbs and functional foods.

Automated summary

This study evaluated the quality grades of velvet antler slices using delayed luminescence (DL) and chemical analysis, and found consistent assessment impacts in differentiating quality grades of velvet antler from different species. DL parameters were also found to distinguish velvet antler slices from different deer species. Additionally, there was a strong correlation between DL parameters and specific amino acids detected in velvet antler slices. DL provides an innovative method for examining the overall property of velvet antler slices and determining the quality of animal-derived herbs and functional foods.