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Ginger oil nano-emulsions was prepared by using the method of ultrasonic emulsification with OSA starch PG Purity Gum 2000 (PG) and Hi-Cap 100 (HC) as emulsifier. The microstructure, rheological characteristic, antimicrobial ability and storage stability of the ginger oil nano-emulsions were studied. The TEM micrographs of emulsions showed that the microstructure was improved by preparing nanoemulsions with ultrasonic emulsification and PG or HC. Steady-shear scanning results showed that ginger oil nanoemulsions were a kind of typical shear thinned rheological fluid and had Newtonian fluid characteristics. Frequency scanning results showed that ginger oil nanoemulsion had viscoelasticity. Nanoembedding systems had no significant influence on the antibacterial ability. PG ginger oil nanoemulsion and HC ginger oil nanoemulsion both had good antimicrobial ability, but the antimicrobial ability of PG ginger oil nanoemulsion was better than that of HC ginger oil nanoemulsion. During the storage of 28d at 4℃, 25℃, 55℃, PG and HC ginger oil nanoemulsions both showed good physical stability on average particle size and Zeta potential. Both the PG and HC ginger oil nano-emulsions had over 80% retention of the gingerol, which was the main pungent compound of ginger oil. Among the five main volatile compounds, α-curcumene and α-zingiberene had no significant change (p>0.05) during the storage. β-bisabolene and β-sesquiphellandrene had no significant change during storage at 4℃ (p>0.05). PG ginger oil nano-emulsion had better storage stability than HC ginger oil nano-emulsion. Storage at 4℃ was more suitable for PG and HC ginger oil nano-emulsions than storage at 25℃ and 55℃. This study would provide technical support for the application of ginger oil nano-emulsions in food industry.