6-Paradol nanoemulsions were prepared by ultrasonication method. Two emulsifiers (Tween 85 or lecithin) were used to optimize the preparation conditions by designing a three-factor， three-level orthogonal test using emulsion particle size and polydispersity index(PDI) as the criteria， and emulsifier dosage， ultrasonication time， ultrasonication power， and mass fraction of the core as the variables. The results showed that the optimal conditions for the preparation of emulsions using Tween 85 were: Emulsifier dosage of 1% Tween 85， ultrasonic power of 250 W， ultrasonic time of 15 min， and 6-paradol mass fraction of 0.1%. The optimal conditions for the preparation of emulsion using lecithin were: emulsifier dosage of 1% lecithin， ultrasonic power 350 W， ultrasonic time 15 min， and 6-paradol mass fraction of 0.2%. The produced 6-paradol nanoemulsions were of oil-in-water(O/W) type， and the particle sizes of the two emulsions were found to be(144.1 ± 3.76) nm and (241.4 ± 2.12) nm after repeated measurements， and the encapsulation rates of 6-paradol were found to be (96.5 ± 2.51) and (87.47 ± 1.84) %， respectively， in which the 6-paradol was encapsulated in a good way. Meanwhile， it was stored at 4， 25 ℃ for 35 d. As a result， 6-paradol nanoemulsion had a better storage stability in low temperature environment. The results of the experiment provide a certain technical reference for the encapsulation and protection of fat-soluble nutrients.