轻子和夸克的味结构与CP破坏

过去二十年见证了中微子振荡实验和以B介子衰变与CP破坏为主题的重味物理实验所取得的重大突破性进展，实现了对轻子和夸克味混合参数的精确测量。如何确定轻子和夸克的味结构，从而定量地计算出其质量谱和味混合参数，一直是粒子物理学理论研究中最富挑战性的课题之一。我们将立足于最新的实验数据，系统性地研究轻子和夸克的汤川相互作用及其背后可能的味对称性，并针对中微子质量起源的特殊性开展对各类翘翘板机制的深入研究。本项目的特色之一是对比带电轻子、中微子和夸克的味混合特征，探索它们可能具有的味结构共性，建立低能标与高能标物理参量之间的关联，并做相应的唯象学分析。

In the past two decades a number of great breakthroughs or developments have been made in neutrino oscillation experiments and heavy flavor experiments (especially on CP violation in B-meson decays), and most of the flavor parameters have been measured to a good degree of precision. But one of the long-standing challenges in theoretical particle physics has been how to determine the flavor structures of leptons and quarks, so as to quantitatively predict the fermion mass spectra and flavor mixing parameters. Based on the latest experimental data, we are going to study the Yukawa interactions and underlying flavor symmetries of leptons and quarks in a systematic way, and pay particular attention to the origin of neutrino masses (such as the seesaw mechanisms). A salient feature of this project is to explore the flavor issues of charged leptons, massive neutrinos and quarks on the same footing, establish a link between their high- and low-energy flavor parameters, and study the relevant phenomenological consequences.