This study aimed to develop a method for determining five sanshools in Zanthoxylum bungeanum and hotpot seasonings through high-performance liquid chromatography HPLC . The differences in extraction effects of sanshools in Zanthoxylum bungeanum and hotpot seasoning caused by different extraction solvents solid-liquid ratios ultrasonic time and ultrasonic frequencies were compared. Methods In this study samples were extracted with methanol and then purified on a C18-WP column 5 μm 4. 6 mm×250 mm . Water and methanol solutions were used as the elution phase and gradient elution was performed at a flow rate of 1. 0 mL / min column temperature of 40 ℃ detection wavelength of 270 nm and injection volume of 20 μL. Results The extraction conditions for sanshools in Zanthoxylum bungeanum were as follows the sample was mixed with methanol at the ratio of 1 ∶ 15 g / mL ultrasonic treatment for 30 minutes and repeated extraction 3 times the extraction conditions for sanshools in hotpot seasoning were as follows the sample was mixed with methanol at the ratio of 1 ∶ 4 g / mL ultrasonic treatment for 30 minutes and repeated extraction 2 times. Under the above chromatographic conditions the linear relationship of the five sanshools was good in the range of 0. 4 ~100 μg / mL with a correlation coefficient of r ≥ 0. 999 3 and detection limits of 0. 001 0 ~0. 040 0 mg / g. At three different concentration levels the spiked recovery rate of the target substances in Zanthoxylum bungeanum was in the range of 76. 99% ~ 85. 28% and in hotpot seasoning was in the range of 72. 55% ~ 86. 88% and the relative standard deviation RSD of both was less than 10%. Conclusion There are differences in the pre-treatment conditions of Zanthoxylum bungeanum and hotpot seasoning which are related to the differences in the samples. Due to the different compositions and sanshool contents in Zanthoxylum bungeanum and hotpot seasoning the extraction conditions of sanshools will vary. This detection method has good accuracy and precision and can be used to determine the content of five sanshools in Zanthoxylum bungeanum and hotpot seasoning.