GB/T 47362-2026Quality grading of velvet antler slices (English PDF)

Foreword

This document complies with the provisions of GB/T 1.1-2020 "Standardization Work Guidelines Part

1.Structure and Drafting Rules of Standardization Documents". Drafting. Please note that some content in this document may involve patents. The issuing organization of this document assumes no responsibility for identifying patents. This document was proposed and is under the jurisdiction of the National Technical Committee on Standardization of Ginseng and Deer Antler Products (SAC/TC403). This document was drafted by: Jilin Provincial Academy of Animal Science and Veterinary Medicine, Jilin Agricultural University, Changchun Academy of Agricultural Sciences, and Hebei Xiong'an New Area Research Institute. Biotechnology Co., Ltd., Hubei Jinglu Animal Husbandry Co., Ltd., Changchun Qianyi Biotechnology Research Institute, Liaoyang Qianshan Chenglong Technology Co., Ltd. The company, Heilongjiang State Farms Xingkai Lake Yulu Group Co., Ltd., Dongfeng Sika Deer Industry Development Service Center, and Jilin Agricultural Science and Technology College. The main drafters of this document are. Tian Laiming, Quan Xinjiao, Tian Heshi, Tian Yihao, He Xue, Cui Hexin, Li Tiejun, Jiang Bei, Li Nan, and Chen Qi. Wang Yuqian, Zhang Yu, Fu Xiaoxia, He Yuhua, Ren Yanfen, Niu Xinyu, Liu Changhui, Zhou Hongsong, Tian Guihua, Zhao Chunmei, Shangye, Bai Weizhong. Deer antler slices graded by quality

1 Scope

GB/T 47362-2026 is the Chinese national standard covering sliced deer velvet graded for trade - the position on the antler the slice came from, the colour and texture, the thickness and the defects, on a traditional medicine where the grade multiplies the price several times over. First edition, in force since 1 October 2026. It was issued on 31 March 2026 and takes effect on 1 October 2026, as a first edition. The document is under the responsibility of the Standardization Administration of China. This page is published from the official record of the 2026 edition; the clause text of a standard this recent is not yet in circulation, and the figures, limits and tables it contains are those of the document itself, delivered in full with the English translation.

This document defines the terminology and definitions for deer antler slices, specifies the technical grading requirements, labeling and packaging, and storage of deer antler slices, and describes the corresponding... The experimental method. This document applies to the grading and identification of deer antler slices.

2 Normative references

The contents of the following documents, through normative references within the text, constitute essential provisions of this document. Dated citations are not included. For references to documents, only the version corresponding to that date applies to this document; for undated references, the latest version (including all amendments) applies. This document.

GB/T 191 Packaging and Storage Graphic Symbols

GB 5009.3 National Food Safety Standard - Determination of Moisture in Food

GB/T 40943 Sika Deer Antler Grading and Quality

3 Terms and Definitions

The following terms and definitions apply to this document.

3.1 velvetantler The forehead of a male sika deer (Cervus nippon) or red deer (Cervus canadensis) has developed cartilage but has not yet ossified. Young horns covered with dense downy hair.

Note. It is divided into bloodless velvet and bloody velvet.

3.2 wax slices It is made from the tenderest part of the velvet tip, with a thick outer skin that is yellowish-brown or brown and shiny. The inner ring is yellowish-white and translucent, with an oily, waxy membrane. Thin slices.

3.3 powderslices It is made from the upper part of deer antler, with a dense honeycomb structure, milky white or brownish-white color, and poor oiliness.

Note. The powder is divided into white powder and red powder. White powder is obtained from the processing of bloodless velvet, while red powder is obtained from the processing of bloody velvet.

3.4 honeycombslices It is made from the middle and lower sections of deer antler, and is brown or brownish-white in color. The bone inside is honeycomb-like with relatively dense gaps, and it is a slightly brittle sheet product.

3.5 bone slices It is a sheet-like product made from the root of deer antler, white or light white in color, with a honeycomb-like structure in the middle of the pith, large gaps, hard and brittle.