Abstract: The effect of ultrafine grinding on the structure and properties of bamboo shoot shell powder was studied in the work. The basic composition,physical properties and adsorption capacity for nitrite,glucose and cholesterol of bamboo shoot powders were determined after ultrafine grinding treatment. Results showed that ultrafine grinding had no significantly influences on the basic composition of powderwith a decrease of particle size of the powder (from 383.90 to 12.69 μm). The brightness of the bamboo shell powder was significantly increased (p<0.05),redness and yellowness were reduced significantly (p<0.05). Water holding capacity and oil absorption capacity of the powder did not change significantly,and water swelling capacity significantly reduced from 7.48 to 5.50 mL/g (p<0.05). The nitrite adsorption capacity and cholesterol adsorption capacity of bamboo shoot shell powder increased significantly (p<0.05). The NO^-₂ adsorption capacity of the ultrafine powder was 558.26 μg/g at pH2.0,which was increased by 24.6%. The cholesterol adsorption capacity of the powder was 346.19 μg/g,and increased by 9.1% at pH7.0. Fourier infrared spectroscopy showed that ultrafine grinding had no significant effect on the main groups such as hydroxyl groups,sugar methylene,and benzene rings of aromatic compounds in lignin. Honeycomb-like structure and smaller particle size was observed by scanning electron microscopy. Therefore,ultrafine grinding could be better maintain the composition of bamboo shoot shell powder and improve its physical and chemical properties.