Bis(p-hydroxybenzonic acid butanediolate)(BBHB)as mesogenic unit was prepared with methyl p-hydroxybenzoate, 1,4-butanediol and catalyst by melting transesterification.
The preservation of green peppers by using sucrose ester, chitin and propyl-p-hydroxybenzoate was studied, and the nitrite content of green pepper during storage was analyzed.