To optimize the main supplemented nutrients in solid fermentation of corn for producing Monascus red-pigment, addition amounts of MgSO₄, glucose and yeast extract were evaluated as main factors significantly influencing red value and color tone of Monascus red-pigment from Monascus purpureus M144 by fractional factorial design. By Box-Behnken experimental design and response surface methodology, the optimal addition amounts of supplemented nutrients were obtained as follows: glucose 0.26%, MgSO4 0.43% and yeast extract 0.25%. In those conditions, the red value and color tone of Monascus red-pigment were increased to 2335.17 U/g and 1.69, and were 55.67% and 64.08% higher than those in original conditions of no supplemented nutrients. By the systematic research on optimization of supplemented nutrients in solid fermentation using corn as raw material, the yield and quality of Monascus red-pigment were increased. This study can offer technology support for the industrial production of Monascus red-pigment in solid fermentation using corn as raw material.