网络口碑来源特征与信息特征对保健食品购买意愿的影响
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  • 作者:王君萍 ; 汪玥 ; 杨晶
  • 关键词:网络口碑 ; 保健食品 ; 购买意愿 ; 实证研究
  • 英文关键词:online word-of-mouth;;health food;;purchase intention;;empirical research
  • 中文刊名:QUIT
  • 英文刊名:Enterprise Economy
  • 机构:西安石油大学经济管理学院;
  • 出版日期:2019-04-25
  • 出版单位:企业经济
  • 年:2019
  • 期:v.38;No.464
  • 基金:国家社会科学基金项目“西部农村居民消费潜能释放研究”(项目编号:14BSH067);; 教育部人文社会科学研究青年基金项目“网络口碑行为中情感体验的影响因素、唤醒机制及反馈研究”(项目编号:18XJC870003)
  • 语种:中文;
  • 页:QUIT201904011
  • 页数:8
  • CN:04
  • ISSN:36-1004/F
  • 分类号:77-84
摘要
通过回顾网络口碑对购买意愿影响的相关研究,构建了网络口碑来源特征与信息特征对保健食品购买意愿影响的研究模型。通过问卷星在线收集数据,采用逐步多元线性回归方法验证了网络口碑来源特征、信息特征与保健食品购买意愿间的关系,研究结果表明:来源特征与信息特征均正向影响保健食品购买意愿,网络涉入在网络口碑来源特征、信息特征对保健食品购买意愿的影响中起到负向调节作用。最后基于研究结论,提出保健食品企业应从增强口碑发送者专业性、提高同嗜性口碑占比、增强口碑传播平台可靠性、提升口碑数量与时效性、多角度降低消费者网络涉入感知这五方面开展网络口碑营销。
        By reviewing the related research on the influence of Internet word-of-mouth on purchase intention, a research model of the influence of online word-of-mouth source characteristics and information characteristics on the purchase intention of health food was constructed. The data was collected online by questionnaire star, and the relationship of online word-ofmouth source characteristics, information characteristics and purchase intention of health foods was verified by stepwise multiple linear regression method. The results showed that source characteristics and information characteristics positively affected the willingness to purchase health food, and network involvement plays a negative role in the influence of the network word-of-mouth source characteristics and information characteristics on purchase intention of health food. Finally,based on the research conclusion, it is proposed that health food enterprises should enhance the professionalism of wordof-mouth senders, increase the proportion of homologous word-of-mouth, enhance the reliability of word-of-mouth communication platform, increase the number and timeliness of word-of-mouth, and reduce the perception of consumer network involvement from multiple angles in terms of online word-of-mouth marketing.
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