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The method for the preparation of ginger oil nano-emulsions using ultrasonic emulsification with OSA starch Purity Gum 2000 (PG), Hi Cap 100 (HC) and C001（F）as emulsifier was studied. Then the stability of ginger oil nano-emulsions was also studied. Through single factor and response surface optimization experiment, OSA starch PG and HC were chosen as emulsifiers. The optimum parameters to prepare ginger oil nano-emulsion with PG as emulsifier were ultrasonic power 430W, ginger oil concentration 9% and PG concentration 0.1g/mL. The average particle size of PG ginger oil nano-emulsion was (148±4.23)nm. The optimum parameters to prepare ginger oil nano-emulsion with HC as emulsifier were ultrasonic power 410W, ginger oil concentration 9.2% and HC concentration 0.125g/mL. The average particle size of HC ginger oil nano-emulsion was (162±3.25)nm. The PG and HC ginger oil nano-emulsions both have good pH resistance ability. Acidic solution are better for ginger oil nano-emulsions to keep stable. Both of PG and HC ginger oil nano-emulsions also have good ionic resistance ability and the ability of PG ginger oil nano-emulsion is stronger than HC. The influence of Ca ion on stability of ginger oil nano-emulsions is greater than Na ion. The addition of malt dextrin can improve the freeze-thaw stability of PG and HC ginger oil nano-emulsions. PG ginger oil nano-emulsion shows better freeze-thaw stability than HC ginger oil nano-emulsion. This study contributes to the further application of ginger oil nano-emulsions in food industry.