采用醋酸法提取麻竹笋笋壳中木质素，对其在葡萄糖透析延迟指数（GDRI）、发酵特性及对酶活力的影响等方面进行分析，并与相同来源的纤维残渣和粗膳食纤维进行对比研究。研究结果表明：醋酸木质素GDRI能力相对较低；但能降低发酵液中的pH值，增加发酵液中短链脂肪酸（乙酸、丙酸和丁酸）的含量，增强发酵特性；在酶活性方面，醋酸木质素对α-淀粉酶具有激活作用，可作为淀粉酶的激活剂，但对脂肪酶的活性影响不明显。因此，木质素对笋壳膳食纤维在发酵特性和对α-淀粉酶活性影响方面具有积极作用。

Lignin was extracted from bamboo (Dendrocalamus latiforus)shoot shell by acetosolv process. The biological activities of lignin on glucose dialysis retardation index (GDRI), fermentation property and enzyme activity were investigated and compared with the same source of cellulose residues and coarse dietary fiber. The results showed that the GDRI ability of lignin was relatively low, but the fermentation properties were enhanced. The pH value in the fermentation liquid was decreased, the content of short-chain fatty acid(acetic acid,propionic acid and butynic acid) in the fermentation liquid was increased. In the enzymatic activity, the lignin activated the α-amylase activity and can be used as an activator of α-amylase. But there were no obvious influence on the lipase activity. Therefore, lignin has a positive effect onfermentation properties and α-amylase activity of dietary fiber of bamboo shoot shell.