The factors influencing the hydrogenation of isomerized α-acid were inspected by using the single factor screening experiment,including hydrogenation temperature,pH,hydrogen pressure,hydrogenation time,the catalyst amount and the concentration of isomerized a-acid in hops extracts.Plackett-Burman design was employed to evaluate the effects of the 5 factors mentioned above on hydrogenation of iso-α-acid.It showed that concentration of isomerized a-acid,hydrogen pressure and pH were the three most important factors.On the basis of that,the technological parameter of hydrogenation of isomerized α-acids was optimized by adopting the orthogonal design L9(34).The results showed that the order of affecting hydrogenation of iso-α-acid was the concentration of iso-α-acid>hydrogen pressure>pH,and the optimum technological parameter of hydrogenation was respectively the concentration of iso-α-acid 55mg/mL,hydrogen pressure 0.2MPa,pH10,the amount of catalyst 3%.The content of tetrahydro iso-α-acid in hydrogenation extracts was up to 58.89%,and the hydrogenation percent conversion of iso-α-acid was 89.73%.