移动支付平台的持续使用意向

Delphine Ya-chu Chan, Feng Yao
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引用次数: 1

摘要

移动智能设备的普及、移动通信网络基础设施的完善以及在线金融交易技术的发展,使得移动支付在电子商务中发挥了关键作用。移动支付的方便、快捷、实时转账、环保等特点,使其逐渐成为一种受消费者欢迎的支付方式。尽管移动支付给消费者带来了许多好处,但它的支付应用和隐私问题也隐藏着一些问题,让消费者望而却步。中国拥有全球最多的移动支付用户;因此,本研究选取中国消费者作为研究对象。采用在线问卷调查的方法,考察了消费者对移动支付的感知利益(PB)、信任(TRU)、主观规范(SN)、使用态度(AU)、持续使用意愿(CUI)和感知风险(PR)。问卷共收到504份回复;从未使用移动支付或无效的参与者中剔除30份,留下474份有效回复,有效回复率为94.05%。研究结果表明:(1)PB、TRU、SN和AU对消费者的CUI有显著的正向影响;(2) PB、TRU和SN对消费者AU有显著的正向影响;(3) AU部分介导PB和TRU对CUI的正向作用,完全介导SN对CUI的正向作用;(4) PR显著负向介导PB、TRU、SN和AU对消费者CUI的影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Continuous Usage Intention of Mobile Payment Platform
The prevalence of mobile smart devices, improvements to mobile communication network infrastructure, and development of online financial transaction technology have made mobile payment a key role in e-commerce. Mobile payment’s features such as convenience, speed, real-time transfers, and being environmentally friendly have gradually made it a popular method of payment among consumers. Although mobile payment provides numerous benefits to consumers, its payment application and privacy have hidden concerns that deter them. China has the largest number of mobile payment users worldwide; therefore, this study recruited Chinese consumers as research subjects. An online questionnaire was used to examine the perceived benefit (PB), trust (TRU), subjective norm (SN), attitudes toward use (AU), continuous usage intention (CUI), and perceived risk (PR) of consumers related to mobile payments. The questionnaire received 504 responses; 30 were eliminated from participants who did not use mobile payment or that were invalid, leaving 474 valid responses for a valid response rate of 94.05%. The research results showed that: (1) PB, TRU, SN, and AU had significant positive effects on the CUI of consumers; (2) PB, TRU, and SN had significant positive effects on the AU of consumers; (3) AU partially mediated the positive effect of PB on CUI and that of TRU on CUI, and completely mediated the effect of SN on CUI; and (4) PR had significantly and negatively mediated the effects of PB, TRU, SN, and AU on consumers’ CUI.
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