Weak anion exchange sorbent based on cross-linked polystyrene with primary secondary amine group was prepared by substitution nucleophilic reaction (SN2) between methylene chloride group and 1,2-ethylene diamine. The effect of factors, namely the weight ratio of amine over methylene chloride, reaction time and temperature on nitrogen percentage were studied using experimental design approach. The amination yield rose as all of factors increased but was reduced while both temperature and time increased simultaneously. Nitrogen percentage of the products were varied f-rom 4.0% to 6.3%. Sorbents with predicted capacity of 4.5%, 5.0%, 6.3%, and 6.5% were synthesized. The results showed that the actual capacities of the products were close to the predictions, especially for those in the experimental domain, indicating a good model that can be used to prepare sorbents of any desired capacity. The sorbent application ability of multiresidue pesticides analysis in food were initially investigated through both aspects interference elimination and analyte content conservation.Weak anion exchange sorbent based on cross-linked polystyrene with primary secondary amine group was prepared by substitution nucleophilic reaction (SN2) between methylene chloride group and 1,2-ethylene diamine. The effect of factors, namely the weight ratio of amine over methylene chloride, reaction time and temperature on nitrogen percentage were studied using experimental design approach. The amination yield rose as all of factors increased but was reduced while both temperature and time increased simultaneously. Nitrogen percentage of the products were varied f-rom 4.0% to 6.3%. Sorbents with predicted capacity of 4.5%, 5.0%, 6.3%, and 6.5% were synthesized. The results showed that the actual capacities of the products were close to the predictions, especially for those in the experimental domain, indicating a good model that can be used to prepare sorbents of any desired capacity. The sorbent application ability of multiresidue pesticides analysis in food were initially investigated through both aspects interference elimination and analyte contentconservation.