What are antelope horns?
Medicinally it mainly means the horns of Saiga tatarica Linnaeus, which is an animal in the family Bovidae. So, it is also commonly known as saiga antelope horn and Cornu Saigae Tataricae in scientific name. It is mainly produced in Xinjiang, Qinghai, Gansu and other places. Saiga can be captured all year round and the best hunting time is in autumn. After the hunting, cut its horn with a saw, dry in the sun, and cut it into extremely thin slices with a special knife called “pangdao” or crush into fine powder.
The intact horn is elongated, conical, slightly arched, 15 to 33cm long, white or yellowish-white, and with the base that is about 3cm in diameter. Except for the tip section, there are 11 to 16 uplift ring ridges. Young horn is as smooth as jade and with blood streak or purple markings in perspective; the older one has thin vertical cracks. It is hard, odorless, and tasteless. And the preferred one is tender, white, smooth, and with bloodshot cracks. Main chemical compositions are keratin, calcium phosphate, insoluble inorganic salts, lysine, serine, glutamate, phenylalanine, leucine, aspartic acid, tyrosine, 17 kinds of amino acids, and 5 phospholipids. Phospholipids include lecithine, cephalin, sphingomyelin, phosphatidylserine, and phosphatidylinositol.