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Glucosinolates from radish (Wangkwan, Daejangkun, Taebaek, Daebooryeung and No. 364) and its seed (Wangkwan) were identified, and their degradation product by heat treatment was analyzed. The Wangkwan variety contained much more types of glucosinolates than other radish varieties. Total glucosinolate contents of Wangkwan, Daejangkun, Taebaek, Daebooryeung, No. 354 and Wangkwan seed by GC method were 1.25, 1.10, 0.97, 0.96, 0.90 and 2.14 μmole/g, respectively. The indoleacetonitrile contents after 20 minutes´ heat treatment at 100℃ from Wangkwan, Daejangkun, Taebaek, Daebooryeung, No. 364 and Wangkwan seed were 0.28, 0.20, 0.23, 0.21, 0.24 and 0.58 μmole/g, respectively. The heat treatment increased the thiocyanate ion contents in radish and its seed, and the contents were maximum at 30 min.
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