硫代葡萄糖苷(简称硫苷)广泛存在于十字花科芸薹属蔬菜中，其吲哚族硫苷降解产物具有抗肿瘤、抑制微生物生长等活性。本文研究了热烫对甘蓝、娃娃菜、小白菜和瓢儿菜四种芸薹属蔬菜硫苷及其吲哚族硫苷降解产物的影响。结果表明：四种蔬菜硫苷含量明显不同，鲜甘蓝中总硫苷含量最高(89.73 μmol/g干重)，鲜瓢儿菜总硫苷含量最低(34.94 μmol/g干重)。新鲜蔬菜在90 ℃下分别用水热烫处理20、40、60 s后，各蔬菜的硫苷含量均显著降低，热烫60 s使总硫苷物质损失71%~73%。新鲜蔬菜总吲哚族硫苷降解产物含量相近，90 ℃热烫20 s~60 s能显著提高其吲哚族硫苷降解产物含量。结果表明，热烫60 s能使四种芸薹属蔬菜的吲哚族硫苷降解产物含量增加1～5倍，有利于提高其抗肿瘤、抑菌等生理活性，可作为蔬菜烹饪预处理的手段之一。

Glucosinolates (GLs) are widely distributed in Brassica vegetables，of which the indole degradation products have antitumor and antimicrobial activities. In this study, the effect of blanching on the content of GLs and their indole degradation products in four selected Brassica vegetables were investigated. Fresh vegetables were blanched from 0 s to 60 s at 90 ℃. Results showed that the compositions of GLs varied in four selected Brassica vegetables. The content of total GLs was the most abundant in freshBrassica oleraceaL. (89.73 μmol/g dry weight), while the content of total GLs was the lowest in freshBrassica rapa chinensis(34.94 μmol/g dry weight). Total GLs contents in blanched vegetables were significantly decreased by 71%-73% at 90 ℃ for 60 s. The contents of total degradation products of indole GLs were similar in fresh vegetables. The contents of total degradation products of indole GLs in blanched vegetables were significantly increased at 90 ℃ from 20 s to 60 s, which is of great significance in improving the biological activities of Brassica vegetables.