In this paper, the effects of lincomycin (LCM) degradation by six typical promoters such as tea polyphenols (TP), oxalic acid (OA), ethylenediaminetetraacetic acid disodium (EDTA), hydroxylamine hydrochloride (HA), sodium tripolyphosphate (TPP) and ascorbic acid (AA) on the Fe⁰/H₂O₂ system based on microscale zero valent iron (mZVI) were compared through batches of experiments. The degradation effects of promoters on the Fe⁰/H₂O₂ system in 90 min showed significant promotion (OA, AA and HA), moderate promotion (TP) and inhibition (EDTA, TPP), respectively. Moreover, this result was very consistent with the results of •OH and ORP. First, by studying the effects of each promoter on the pH value and the iron leaching of the Fe⁰/H₂O₂ system, it was preliminarily proved that the main reason for the enhancement of Fenton-like degradation of OA, HA and AA is to lower the pH and thus promote iron leaching. Then, through comparative experiments of reducing and chelating abilities of six promoters, it was proved that TP promoted the Fenton-like degradation mainly by reduction and chelation without significantly changing the pH of the system. Although EDTA and TPP have strong chelating ability and ability to promote iron leaching, respectively, they caused the pH to be too high, which inhibited the reaction. The results show that lowering the pH of system, promoting iron leaching, reducing ferric iron and chelating iron ions to avoid the formation of iron sludge are the main mechanisms of the current Fenton-like promoters. Moreover, the combination of multiple promotion methods can better adapt to different reaction conditions.