Abstract: This paper dealt with the nutrient change of preserved and re-processed moso bamboo shoots which were similar in size and sampled from the same place at the same time.The results showed that the content of coarse protein,fifteen kinds of amino acids and trace elements were greatly influenced by different preserving and re-processing methods,in which the content of coarse protein and amino acids were significantly reduced in the preserved shoots by salt or sulphate, while amino acids were less reduced in preserved shoots by SM preservative solutions or canned shoots in clean water than that in the preserved and re-processed shoots by salt and sulphate. Besides the methods of SM preservation solution and canned shoots in clean water can keep shoots with better colour and taste and perfectly reaching the state of food hygienic standard.This shows that the preservation methods of using SM solutions and canned shoots in ciean water are successful.