Objective To provide the technical support for hot pot base product supervision and risk warning， an ultra-high performance liquid chromatography-tandem mass spectrometry method for the detection of aflatoxins B group， G group and ochratoxin A in hotpot seasoning was established and optimized.Methods After extracted by 84% acetonitrile-water and cleaned up by 2 in 1 immunity column， 5 types target mycotoxins were separated by BEH C18（100 mm×2.1 mm，1.7 μm） under 0.1% formic acid and acetonitrile-methanol mobile phase. The optimized LC-MS/MS was validated and applicated in 25 hotpot seasoning samples from Internet merchant，which quantificated by internal standards.Results The method was validated and demonstrated a good linear relationship in range of 0.1-20 ng/mL. The detective limits were 0.03 μg/kg and the quantitative limits were 0.1 μg/kg. The recoveries were between 90.59% and 117.36%. The relative standard deviation were from 2.83% to 9.44%. The optimized method was applicated in 25 hotpot seasoning analysis， with detection rates of aflatoxin B₁ and ochratoxin A 40% and 72%， respectively.Conclusion The optimized 2 in 1 immunoaffinity clean-up pretreatment in this study is highly targeted. The method has a good sensitivity， satisfied recovery rate and precision. It is suitable for the quantitative analysis of mycotoxins in hotpot seasoning， which could provide technical support for risk monitoring and early warning of mycotoxins in in hotpot seasoning.