Rapid Determination of 36 Pesticide Residues in Tea Soup Using Dispersive Liquid–Liquid Microextraction Technology Based On Hydrophobic Fatty Acid Combined With Effervescent‐Assisted Extraction

ABSTRACT Tea is one of the most popular beverages in the world. In tea plant ( Camellia sinensis ) cultivation, the application of pesticides and herbicides constitutes a common agricultural practice for integrated pest management and weed control. Researchers usually focus on the pesticide residues in tea itself and rarely study the pesticide residues in tea soup. This study presents a rapid quantitative analysis method for detecting 36 common pesticides in green tea soup. The method involves using effervescent‐assisted extraction combined with dispersive liquid–liquid microextraction. Pesticides in tea soup are extracted with nonanoic acid, and during the extraction process, sodium carbonate solution (Na 2 CO 3 solution) and sulfuric acid (H 2 SO 4 ) are added to produce carbon dioxide for auxiliary extraction. The solidified substances are then dissolved in methanol and analyzed using LC–MS/MS. This study revealed that the 36 target pesticides exhibited strong linear responses across a concentration range of 1–50 ng mL −1 , with correlation coefficients ( R 2 ) exceeding 0.99. The developed method demonstrated a limit of quantification (LOQ) of 0.1 µg L −1 , accompanied by recovery rates ranging from 76.3% to 101.4% and relative standard deviations (RSDs) below 6.7% across all validation parameters. This approach is cost‐effective, minimizes the use of organic reagents, and reduces environmental pollution. Overall, the combination of effervescent‐assisted extraction and dispersive liquid–liquid microextraction is efficient for detecting pesticides in tea soup, making it suitable for routine analysis of commonly used pesticides in green tea soup.