Abstract: This study aimed to examine the effects of different processing methods and processed products on the collagen content of velvet antler (Cornu Cervi Pantotrichum). The contents of four amino acids constituting collagen, i.e., hydroxyproline, proline, glycine and alanine, in different samples of velvet antler, were determined using an automatic amino acid analyzer and then converted into collagen content. The results showed that collagen contents in wax slices, powder slices, gauze slices and bone slices of freeze-dried velvet antler and whole freeze-dried antlers were 37.43%, 30.01%, 32.16%, 40.81% and 36.47%, respectively. Collagen contents were 31.40%, 31.59%, 35.69%, 44.07% and 39.44% in their boiled counterparts; 43.89%, 39.04%, 45.94%, 46.23% and 42.24% in their exsanguinated counterparts; and 37.84%, 32.24%, 35.11%, 43.62% and 37.64% in their unexsanguinated counterparts, respectively. Collagen contents in three powdered samples of unexsanguinated, boiled velvet antler were 25.51%, 24.93% and 26.12%, and increased to 26.93%, 28.89% and 29.08% when soaked with 40%, 50% and 60% ethanol, respectively. Collagen contents in boiled antler velvet were significantly higher than in freeze-dried antler velvet (except for wax slices). Collagen contents in antler velvet increased after exsanguination. High collagen content was found in wax slices, and collagen contents in powder slices, gauze slices and bone slices increased in this order. The collagen content of antler velvet slices soaked with ethanol was significantly higher than that of antler velvet powder without soaking treatment, and increased with ethanol concentration.

Key words: Cornu Cervi Pantotrichum, processing methods, different parts, different processed products, collagen