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.