In order to improve the stability of camellia oil microcapsules, camellia oil microcapsules was prepared by using gelatin modified by nano-SiO2, corn syrup, sodium caseinate as wall and camellia oil as core material. The microencapsulation of camellia oil was prepared by spray drying method, and the effects of nano-SiO2 addition on microcapsules were studied by investigating the characteristics of physical and chemical properties, thermal stability, morphology and storage stability. The results showed that nano-SiO2 could enhance the stability of microcapsules. The addition of nano-SiO2 had no effect on water content and water absorption. At the same time, At the addition of nano SiO2 was 3% of the mass of gelatin, the comprehensive properties of camellia oil microcapsules were better than that of control samples. At this time, the particle size was 30.55 μm, the embedding rate was 92.58% and melting temperature was 171.05 ℃, which were increased by 3.16% and 15.13% compared with the control samples, respectively. The surface morphology of the microcapsules was full and dense without any cracks and the porous structure was weakened. The camellia oil microcapsules had good thermal and oxidative stability. The POV of camellia oil microcapsules were the lowest after 35 days storage under different conditions. POV was 15.98 mmol /kg in 50 ℃, which decreased by 13.14% compared with the microcapsules without nano-SiO2. The results of POV kinetic showed that the oxidation kinetics of camellia oil microcapsules was suitable for the first-order reaction.